Wash and dry the lemons thoroughly. Zest the lemons using a microplane or zester, avoiding the white pith. Cut each lemon in half vertically and set aside.

Scoop out the pulp from the lemon halves, avoiding seeds. Strain the juice using a fine mesh sieve or juicer.

In a medium saucepan, combine heavy cream and granulated sugar. Heat gently over medium heat, whisking for 3-4 minutes until warm and sugar dissolves without boiling.

Remove from heat, cool slightly, then whisk in lemon juice and zest until thickened.

Strain the lemon cream mixture through a fine mesh sieve into a bowl to remove lumps and air bubbles.

Pour strained mixture into lemon skins or ramekins, and refrigerate to chill for 2-3 hours.

Once set, garnish with lemon triangles, mint leaves, or berries before serving.