Put the double cream and sugar in a large pan. Slowly bring to boil and simmer for 3 minutes.
Take off the heat, add the lemon juice and zest and whisk for a couple of minutes until the mixture is thickened slightly, but still a pouring consistency.
Pour into 4 glalsses or ramekins and chill for 2-3hrs.
Top with a raspberry and serve with gingersnap biscuits.
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