Heat the cream to between 185-190F (85-88C)
Stir in the lemon juice very gently and continuously, holding temperature for 5 minutes.
Transfer to a coffee filter, cheese cloth or kitchen towel lined mug/bowl to drain.
Let drain, covered, in the refrigerator for 6+ hours (it gets thicker over time).
Enjoy in deserts, whipped or anywhere you would use whipped cream.
