- 2cups heavy cream
- 2/3cups granulated sugar
- 5tablespoons 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.