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In a medium nonreactive saucepan, combine the lemon zest and juice and the sugar. Bring to a simmer over medium, stirring occasionally, until the sugar has dissolved and the syrup is clear, 3 to 4 minutes. Remove from the heat.
In a small saucepan over medium, heat the cream, stirring occasionally, until simmering around the edges. While whisking the lemon syrup (it should still be warm), slowly pour in the hot cream. Pour the mixture through a fine-mesh strainer into a 1-quart liquid measuring cup. Discard the zest strips, or, if you wish to use them for garnish, reserve them.
Divide the mixture evenly among six 6-ounce ramekins or dessert bowls. Refrigerate uncovered until well chilled, about 4 hours. Meanwhile, if making sugared lemon zest for garnish, rinse the reserved zest strips, thoroughly pat them dry and cut them into very thin slices. Pat dry again. Transfer to a small plate, sprinkle with the sugar and toss until evenly coated. Set aside until ready to use.
Serve the possets cold or, if storing longer, cover with plastic wrap and refrigerate for up to 3 days. If you’ve made sugared lemon zest, just before serving, use some to garnish each posset.