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In a small saucepan, heat the cream over low heat, stirring occasionally to avoid a skin forming on top, until it reaches 185℉-190℉ (if you don't have a thermometer, you want it just barely bubbling)
Add the lemon juice while stirring - don't stop stirring, you want the mixture to stay smooth and not curdle
Continue stirring and very slightly increase the heat; bring the temperature back to about 185℉; don't stop stirring (it should be thick enough to coat the back of a spoon and smooth)
Turn off the heat and whisk vigorously to break up any small lumps
Remove from heat and set aside for 30 mins to cool and thicken slightly
Place a sieve or strainer over a large bowl and triple line it with cheesecloth
Pour the mixture into the sieve and cover with plastic wrap to avoid a skin forming
Place the bowl in the fridge for 24 hours to allow any excess whey to drain (you won't get much, just a couple tablespoons at the most)
Once drained, transfer to a glass container or jar and use within 5 days - it's perfect as a spread, for pasta or for desserts like cheesecake or tiramisu!