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