In a heavy-bottomed saucepan, combine 2 cups of heavy cream, ¾ cup of sugar, and the zest of 2 lemons. Over medium heat, stir gently until the sugar dissolves and the cream is steaming but not boiling, about 5 minutes.

Lower the heat and maintain a gentle simmer. Allow the mixture to cook for 10–12 minutes, stirring occasionally, until it thickens slightly and becomes glossy.

Once thickened, remove the saucepan from heat and stir in ½ cup of freshly squeezed lemon juice and 1 teaspoon of vanilla extract. Let it cool at room temperature for 20 minutes.

Strain the mixture through a fine-mesh strainer into a clean bowl, discarding any solid bits. This step ensures your Creamy Lemon Posset is perfectly smooth.

Divide the strained custard into small serving cups or ramekins, filling them about three-quarters full. Place them in the refrigerator uncovered for at least 3 hours.

Once chilled, top the Creamy Lemon Posset with fresh berries, mint leaves, and a sprinkle of crushed graham crackers or pistachios for added texture.