Wash two fresh lemons thoroughly and zest them, avoiding the white pith. Halve them and scoop out the pulp to keep the shells intact.

Press the lemon halves to extract about ½ cup of juice, straining to eliminate seeds or pulp.

In a saucepan, combine heavy cream and sugar over medium heat, stirring gently for 3-4 minutes until the sugar dissolves; do not boil.

Remove from heat and cool for 10-15 seconds, then whisk in the lemon juice and zest to combine without curdling.

Strain the mixture through a fine sieve into another bowl to ensure a perfectly smooth texture.

Pour the strained mixture into prepared lemon shells or ramekins, filling evenly but leaving some space at the top.

Chill in the refrigerator for 2-3 hours to set, keeping an eye on them as they firm up.

Garnish with lemon triangles, fresh mint, or berries before serving for a colorful presentation.