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Lemon Posset

cream, lemons, sugar

Lemon Posset -


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


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.

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