Lemon Posset

Directions

1. 1
   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.
2. 2
   Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
3. 3
   Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
4. 4
   Serve with unsweetened whipped cream, or shortbread cookies to dunk.