Prep your tools: Set out 4–6 small glasses or ramekins. Have a fine-mesh strainer ready for a silky finish.

Zest and juice: Finely zest one lemon (avoid the white pith). Juice 2 lemons to get about 1/3 cup (80 ml) of fresh juice. Strain the juice to remove seeds and pulp.

Simmer the cream: In a medium saucepan, combine heavy cream and sugar. Bring to a gentle boil over medium heat, stirring to dissolve sugar. Once it reaches a steady simmer, cook for 3 minutes, stirring occasionally.

Add flavor: Remove from heat. Stir in lemon zest, lemon juice, and vanilla (if using). The mixture will thicken slightly as the acid works on the cream.

Strain for silkiness: Pour the mixture through a fine-mesh strainer into a jug to remove zest and ensure a smooth texture.

Portion and chill: Divide into glasses or ramekins. Cool at room temperature for 15 minutes, then cover and refrigerate for at least 3 hours (or up to 2 days) until set.

Garnish and serve: Top with fresh berries and a small mint sprig. Serve with shortbread on the side for crunch.