Lemon Possets

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.

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