For the Custard
2 cups heavy cream
2/3 cups granulated sugar
2 teaspoons finely grated lemon zest (from 1-2 lemons)
Pinch of fine sea salt
1/3 cup fresh lemon juice (from 2 to 3 lemons)
For Strawberry Topping
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving
In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4-5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As custards chill, prepare the strawberry topping: toss strawberries and sugar in asmall mixing bowl. Let macerate at room temperature for 3o minutes until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
