Heat the cream and sugar over a medium heat and bring it briefly to a definite boil, being careful that it doesn’t spill over the side of the pan. Pour in the lemon juice, followed by the zest. Whisk for 30 seconds or so before removing from the heat and dividing among 12 x 125ml ramekins. The lemon juice will set the hot cream.
Put the ramekins in the fridge for at least 2 hours before