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Pour the heavy cream into a medium saucepan and bring to a simmer over medium heat.
Once simmering, add the lemon juice and whisk until the cream begins to thicken and reduce, roughly 13-15 minutes.
When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.
Line a sieve with cheesecloth and place inside a slightly larger bowl. Pour the cooled cream into the lined sieve.
Gather the corners of the cheesecloth and cover over the cream. Store in the fridge for 24 hours.
After 24 hours the cream will be set and ready to use. This recipe yields you 1 ¼ cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 4 days.