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In a medium saucepan, combine the heavy cream and sugar.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Once boiling, reduce heat slightly and simmer for 3 minutes, stirring frequently.
Remove from heat and let cool for 5 minutes.
Stir in the lemon juice and lemon zest. The acid from the lemons will naturally thicken the cream.
Pour the mixture into 4–6 serving glasses, ramekins, or dessert bowls.
Refrigerate for at least 4 hours, or until fully set.
Garnish with fresh berries, additional lemon zest, or mint before serving.