Lemon Custard with 3 Ingredients

1. Heat the Cream
   In a saucepan, combine the heavy cream and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it bubble lightly for about 3 minutes.

2. Add Lemon
   Remove from heat. Stir in the freshly squeezed lemon juice and finely grated lemon zest. The acidity of the lemon will thicken the cream naturally.

3. Set and Chill
   Pour the mixture into small serving glasses or ramekins. Let cool to room temperature, then refrigerate for at least 3–4 hours (or overnight) until firm and creamy.

Serving Tips

• Top with fresh berries or a dusting of powdered sugar.

• Serve chilled for the best refreshing taste.

This dessert is sometimes called a “lemon posset”, a traditional English custard-like treat that thickens without eggs or starch thanks to the lemon’s acidity.