In a medium saucepan, pour in the heavy cream and add the granulated sugar. Heat over medium, stirring occasionally, until the mixture begins to steam (not boil). This should take about 3 minutes.

Continue stirring until the sugar is fully dissolved, ensuring the mixture is smooth and glossy.

Once heated, remove the saucepan from the heat. Add the fresh lemon juice and lemon zest into the creamy mixture. Stir gently to combine the flavors.

Carefully pour the mixture into individual serving cups or jars, filling them about three-quarters full to allow for any potential expansion as they chill.

Cover each jar with a lid or plastic wrap and place them in the refrigerator for at least 4 hours (or overnight) to set.

Once the possets have thickened to a creamy consistency, serve them chilled, garnished with your choice of toppings such as fresh berries or a sprinkle of zest.