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Gather all ingredients.
Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
Whisk well and let cool for 30 minutes.
Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
Chill in a refrigerator for 8 hours, or overnight.
Remove plastic wrap and store in a sealed container or use immediately.