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Zest your lemons.
Carefully slice out the lemon flesh, keeping the peels intact. Juice the lemons and set aside.
In a saucepan, combine cream, honey, salt, and lemon zest. Gently bring to a simmer. Do not boil or the cream may curdle!
Remove from heat. Strain out the zest, then stir in your lemon juice.
Let the mixture sit for a few minutes to begin thickening.
Pour into your lemon peels (or ramekins/glasses) and refrigerate at least 4 hours or overnight.
Garnish with zest, berries, or homemade whipped cream if you're feeling it.