Wash your fresh lemons thoroughly and zest them. Cut the lemons in half and extract the juice, straining it through a sieve.

In a small saucepan over medium heat, combine the heavy cream and granulated sugar. Stir gently for about 3–4 minutes until the sugar dissolves completely.

Once the cream mixture is hot, remove it from heat and cool slightly. Gradually add the lemon juice and zest while whisking continuously.

Pass the mixture through a fine sieve to achieve a smooth texture.

Carefully pour the strained cream into prepared lemon shells or ramekins, leaving some space at the top.

Cover the containers with plastic wrap and place them in the refrigerator to chill for 2–3 hours.

Once set, remove from the fridge and garnish with fresh lemon slices, mint, or berries before serving.