Add the cream, sugar, and lemon zest to a pot (preferably a pot with a heavier bottom so the cream doesn’t burn). Note: To zest the lemon, use a microplane zester/grater. You can also use a regular box grater (on the small, grater side). Make sure to get only the yellow part of the skin (none of the white pith, which can be quite bitter).

Put the pot with the cream, sugar, and lemon zest mixture on medium heat and bring to a boil, stirring continuously with a heat-resistant spatula. If you notice the cream sticking on the bottom, lower the heat. After about 10 minutes (more or less depending on the stove and the heat you have it on), it will start simmering. Make sure to keep stirring so it doesn’t burn on the bottom and simmer for about 2 minutes.

Remove the pot from the heat and allow it to cool down for about 3 minutes. Then, add the lemon juice, stirring quickly (either with a whisk or with the silicone spatula). Let it cool down a bit if transferring to serving glasses that are not heatproof.

Transfer to serving glasses. You can serve these in ramekins, dessert glasses, cocktail glasses, or even in lemon shells (cut in half).

Refrigerate preferably overnight but for at least 3 hours.