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In a heavy-bottomed pot, pour in the cream.
Add the sugar and lemon zest to the cream.
Heat the mixture over medium heat, stirring until the sugar has completely dissolved and bubbles start to form on the surface.
Allow it to simmer for about four minutes.
Whisk in the fresh lemon juice and let the mixture cool for 10 minutes.
Strain the mixture into a jug to remove any solids.
Pour the strained mixture into serving dishes.
Refrigerate for at least two to three hours until set.