Ingredients:

  • 600ml heavy whipping cream (minimum 36% fat)
  • 200g superfine caster sugar
  • 150ml freshly squeezed lemon juice
  • 2 tbsp finely grated lemon zest

Instructions:

  1. Combine the heavy cream, superfine sugar, and lemon zest in a heavy-bottomed saucepan over medium heat.
  2. Bring the mixture to a gentle boil, stirring constantly to ensure the sugar is fully dissolved and the cream does not scorch.
  3. Once bubbling, maintain the boil for exactly 3 minutes to slightly reduce the water content and concentrate the fats.
  4. Remove the pan from the heat and immediately whisk in the 150ml of fresh lemon juice.
  5. Allow the mixture to sit at room temperature for 5 minutes to let the acid-protein bond strengthen and the mixture thicken.
  6. Pour the mixture through a fine-mesh sieve into a jug to remove zest and pulp, then distribute into four ramekins.
  7. Refrigerate for at least 4 hours until the tops are firm to the touch before serving.