Begin by zesting two fresh lemons using a microplane, collecting the fragrant yellow zest in a small bowl. Then, cut the lemons in half and juice them until you have about ½ cup of fresh lemon juice, discarding any seeds. Set the zest aside for later.

In a medium saucepan, combine 2 cups of heavy cream and ¾ cup of granulated sugar over medium heat. Stir regularly until the sugar fully dissolves and the mixture begins to simmer, showing tiny bubbles around the edges—about 5-7 minutes.

Once the cream mixture simmers, remove it from the heat and promptly stir in the freshly squeezed lemon juice and reserved lemon zest. You may also add a splash of vanilla extract for additional depth.

Allow the mixture to cool for 10-15 minutes at room temperature, which is crucial for proper setting later on.

Once cooled, pour the luscious posset mixture into individual serving cups, cover with plastic wrap, and refrigerate for at least 4 hours.

After chilling, the posset should have firmed up beautifully. Remove the plastic wrap and garnish with fresh berries or lemon zest if desired.