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Hollow out the pulp of the 4 extra lemons to use as the serving dish for the final dessert. Alternatively, you may opt to use ramekins. Serving Tip: If you can find lemons with leaves, it will make the presentation even cuter! Set aside.
Combine 2 cups cream and sugar in a small saucepan. Stir together and bring to a gentle boil, cook for 2 to 3 minutes over medium heat.
Stir in lemon juice.
Pour the lemon cream mixture into hulled lemon cups or small ramekins and refrigerate until set, about 5 hours. Note: After a couple of hours, you should see the mixture start to set.
Put on the finishing touches - like fresh mint or lavender, and serve. I like to add extra lemon zest on top, too! Enjoy!