600ml double cream
200g golden caster sugar
zest 3 lemons, plus 75ml juice
Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min.
off the heat and stir in the lemon zest and juice. Divide between pots or
bowls, cool to room temperature, then carefully cover and chill for at least 3
hrs, or up to 24 hrs.