Lemon Posset

http://food52.com/recipes/3060_lemon_posset

Serves 4

2 cups heavy cream

2/3 cups granulated sugar

5 tablespoons lemon juice

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