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1
Use a large saucepan with very high sides because mixture must boil rapidly for several minutes.
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2
Pour cream into pan and set over high heat.
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3
Add sugar stirring until sugar dissolves with a wooden spoon.
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4
When mixture comes to a boil, start timing and let it boil rapidly 2 to 3 minutes.
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5
Don't stir.
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6
If it rises close to the top, reduce heat to medium-high.
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7
Then remove from heat.
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8
While mixture is heating, finely grate peel from 1/2 a lemon (peel is not essential but adds extra zestiness).
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9
Squeeze 1/2 cup juice from lemons.
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10
As soon as you remove pan from heat, stir peel and juice into mixture.
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11
Let mixture sit until it cools down to warm stage.
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12
Refrigerate right away.
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13
Cream will thicken as it sits, so you can serve it in about an hour, but keeping it refrigerated at least 3 or 4 hours or overnight makes it even better.
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14
Serve topped with a mixture of fresh seasonal fruit like raspberries, blueberries or kiwi.
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15
Eliminate the need for small serving dishes by immediately pouring hot mixture into a single large bowl and refrigerating.
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16
Then just before serving, spoon chilled thickened dessert into pretty dessert bowls and surround with fresh fruit.
