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Cut each Lemon in half, remove the flesh and squeeze out the juice into a jar.
Zest from the bottom of the Lemon directly into a saucepan, then add your cream and sugar.
Bring the mixture to a gentle boil then reduce heat to a simmer, whisk constantly for a few minutes or until mixture has thickened slightly.
Pour the mixture through a strainer, then add 3 tbs of the reserved lemon juice from the jar also through the strainer.
Remove strainer and whisk to combine.
Pour into the Lemon skins (or any small dish).
Refrigerate for at least 3 hours or overnight for a firmer texture.