from Kevin Kent
This is one of the easiest desserts going. It is also one of the tastiest. Don’t be fooled by the simple ingredient list, the taste is way more than the sum of its parts.
3/4 c. whipping cream
1-1/4 c. white sugar
3 lemons, juiced
3 T. additional whipping cream for topping
In an appropriately sized saucepan, bring the cream and sugar to a boil. Cook for 2 or 3 minutes, or until the sugar dissolves, then stir in the lemon juice. Pour into 6 serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the top, just before serving. (It’s like magic the way the lemon juice sets the cream. Kitchen mysteries!)