Lemon Posset - cooking recipe

Ingredients

3 cups heavy cream
1 1/4 cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

Preparation

In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.