Lemon Posset

Serves 4


    2 cups heavy cream

    2/3 cups granulated sugar

    5 tablespoons lemon juice


    In a large saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.

    Remove pan from heat and stir in lemon juice. Let cool, about 5 minutes.

    Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.

    Serve with unsweetened whipped cream, or shortbread cookies to dunk.