2 cups heavy cream
2/3 cups granulated sugar
5 tablespoons lemon juice
In a small 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 15 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.