Lemon Posset - cooking recipe

Ingredients

2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest, freshly grated

Preparation

In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch carefully that the cream doesn't boil over.
Remove pan from heat and stir in lemon juice and zest. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with whipped cream and berries, or crisp shortbread or almond cookies.