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In a small saucepan, add the heavy cream, milk and yellow part of a lemon peel cut into one or two pieces. Warm up until hot and almost boiling.
In a separate saucepan, add the eggs, sugar and cornstarch and whisk well until light in color and smooth. Whisk in the lemon juice. Gradually add the milk mixture, some at a time while whisking.
Place over medium-low heat and cook while whisking continuously until it starts to bubble and thicken. Cook while whisking for 1 or 2 more minutes until it reaches the desired thickness.
Pour into 4 or 6 small serving glasses (6 or 7 oz each). Let cool to room temperature and refrigerate for at least one hour until ready to serve.
Serve with a dollop of whipped cream and enjoy!