2 1/4 cups heavy whipping cream (recommended: Meadow Gold Old Style)
3/4 cup sugar
1/3 cup fresh squeezed lemon juice (Meyer lemon if possible)
Bring cream and sugar to a boil over medium heat, stirring constantly. Boil and stir 3 minutes, adjusting heat lower as needed to prevent boiling over. Remove from heat and stir in lemon juice. Let sit 10 minutes, stir again, and pour into 5 half-cup ramekins. Refrigerate until set, 4 hours. Serve with fresh berries and/ or crisp shortbread or gingersnaps.
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