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Place the barley in a medium pot with the salt and lemon zest. Bring to a boil. Reduce the heat and simmer, covered, for 60 minutes. Remove the lemon zest. Add the currants and simmer for another 15 minutes, adding a little more water if needed, until the barley is soft. Stir in the sugar and cream.
Serve immediately with some extra sugar and cream on the side if desired.