Begin by thoroughly washing your fresh lemons under cool running water. Zest the lemons using a fine grater, taking care to avoid the bitter white pith. Cut the lemons in half and squeeze out the juice, straining to remove seeds. Set aside the zest and juice.

In a medium saucepan, combine 1 cup of heavy cream and 4 tablespoons of granulated sugar. Place over medium-low heat and gently simmer for 3-4 minutes, stirring constantly until the sugar has completely dissolved.

Remove the saucepan from the heat and wait about 10-15 seconds for the cream to cool slightly. Gradually whisk in the freshly squeezed lemon juice and the lemon zest, mixing continuously to prevent curdling.

Pour the lemon cream mixture through a fine sieve into a bowl to achieve a perfectly smooth texture.

Carefully transfer the strained mixture into your serving containers and refrigerate them for 2-3 hours, or until the possets are fully set.

Once your Lemon Possets are set and chilled, top each serving with fresh mint leaves, lemon triangles, or a sprinkle of zest.