Prep the lemons. Zest the bottom halves of the lemons first until you have one tablespoon of finely grated zest, avoiding the bitter white pith. Then cut lengthwise (if serving in the lemon halves) and juice them and remove the skin from the halves until you have 1/3 cup of juice. Set both aside separately.

Reduce. Once boiling, reduce the heat slightly and maintain a steady boil for eight minutes, stirring frequently. Adjust the heat as needed to keep the cream from climbing out of the pot. The mixture should reduce just slightly.

Add the lemon juice. Remove the pan from the heat and stir in the 1/3 cup of lemon juice if you didn't already. You will notice the mixture start to thicken almost immediately. This is the acid reacting with the cream proteins. That is exactly what you want.

Cool and strain. Let the mixture sit at room temperature for 15 to 20 minutes. Then pour through a fine mesh sieve into a bowl or large measuring cup, pressing gently to extract all the liquid. Discard the zest solids.

Pour and chill. Divide evenly among six small ramekins, lemon halves, glasses or cups. Each serving is about 1/3 cup. Refrigerate uncovered for at least three hours or until fully set. You can also make these the night before and cover with plastic wrap once set.

Garnish and serve. Top with fresh berries, a tiny bit of whipped cream or a pinch of extra lemon zest. Keep portions small. This is a rich dessert and a little goes a long way.