Easy Lemon Pudding

1. Stage

Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over.

2. Stage

Add the lemon juice and continue to simmer for 5 more minutes: Stir frequently.

3. Stage

Take the pan off the heat and let the cream cool for 5 minutes.

4. Stage

Strain and chill: Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses.

5. Stage

Refrigerate, uncovered, for 2 to 3 hours, or until set: This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving.