⅔ Cup Sugar
3 Lemons/6 Tbsp. Lemon Juice
1 Tbsp. Lemon Zest
*½tsp. salt (optional but recommended)
Add heavy cream, sugar and lemon zest to medium saucepan over medium heat and stir to combine. Bring to a boil stirring frequently until reduced to 2 cups. Don’t be afraid to take it off of the heat to avoid boiling over as this can take 8-10 minutes. Remove from heat and add 6 Tbsp. lemon juice and salt and stir to combine. Let cool for 15-20 minutes or until a skin forms on top. Strain the mixture through the fine mesh strainer into a bowl. Divide into 6 ramekins or equal sized containers (think cereal bowls) and set in fridge uncovered for 3 hours. When ready to serve, let sit out for 10 minutes then top with fruit or nuts.