Posset? Haver you tried a posset? I cannot suggest a T&T one but the one here looks really simple:
https://www.bbc.co.uk/food/recipes/lemonpossetwithlemon_85812
Cooks Illustrated has a recipe for this but, of course, there is their paywall. But I found this one attributed to CI (
https://fortheloveofcooking.net/2019/09/lemon-posset.html ):
Lemon Posset
Ingredients
2 cups heavy cream2/3 cup white sugar1 tbsp lemon zest6 tbsp fresh lemon juice
Instructions
Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups.
Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!Remove the mixture from the heat and stir in the fresh lemon juice.
Set aside to cool until a skin forms on top, about 20 minutes.
Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses,
ramekins, or small jars.
Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.
Serve with fresh berries on top and enjoy.