Lemon Posset

In a heavy, medium saucepan, add the heavy cream, sugar, and 1 Tblsp. grated lemon zest (from about 2 large lemons). Stir to combine. Over medium heat, bring to a rolling boil, stirring frequently, and continue this frothy rolling boil for 8-12 minutes, until the mixture is reduced to exactly 2 cups (~30% reduction). Take the pan off the heat and return your mixture to the saucepan (from your measuring cup). Add 6 Tblsp. fresh lemon juice (from about 3 large lemons), stir to combine, and let the posset sit for 20 minutes. After it has sat for 20 minutes, strain it through a sieve to remove any lumps, clots, lemon zest, or “skin” that had formed while cooling, taking care not to press too hard (if at all) with your rubber spatula (the signature characteristic of a well-made posset is its creaminess and ultrasmooth texture). Fill 6 ramekins (4 oz. size) evenly, and lightly tap them on the countertop to remove any air bubbles. Chill in the refrigerator uncovered for 3 hours, then cover them individually with plastic wrap and return to the fridge to cool overnight. Remove from the refrigerator about 10 minutes before serving to temper them.