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Combine 540 grams of cream and 150 grams of sugar in a heavy-bottomed pot. Use a pot that can fit at least twice the amount of liquid you're adding since things will get bubbly later.
Bring the cream and sugar to boil over medium-high heat, stirring until sugar dissolves.
Boil for 3 full minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
Stir in 75 grams lemon juice and let the mixture cool in the pot for 10 minutes.
Stir mixture again and divide among six ½-cup ramekins or pour into a baked 9″ tart shell.
Cover and chill possets until set, at least 4 hours or overnight.