This lemon posset has to be the easiest dessert we know of. Simply heat some cream and sugar and whisk in lemon juice to create a smooth lemon mousse that makes the perfect finish to a special ...

Squeeze the lemon ... sauce, deglaze the pan used for cooking the chicken with the wine. Simmer for 4-5 minutes, or until the liquid has reduced by about half, then stir in the cream, tarragon ...

To make the filling, whisk the cream cheese until smooth, adding the condensed milk a little at a time, until combined. Stir in the egg yolks, then add the lemon zest and juice and mix to combine.

The process was easy, but I would've preferred to make the sauce over heat rather ... That said, cutting down on the amount of lemon juice mixed with the cream would probably help.