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Slice 3 of the lemons in half lengthwise, then carefully scoop out the flesh while keeping the lemon shells intact. Set the lemon shells aside.
Squeeze or press the lemon flesh through a fine mesh strainer until you have about 3 tablespoons of lemon juice. Set the juice aside.
Zest the 4th lemon and add the zest to a saucepan with the heavy cream and sugar.
Bring the mixture to a gentle simmer over medium low heat, stirring often. Let it simmer for about 5 to 8 minutes, or until the cream slightly thickens and coats the back of a spoon.
Remove the saucepan from the heat, then stir in the fresh lemon juice. Let the mixture sit for 2 to 3 minutes so it can start to thicken.
Pour the mixture into the hollowed out lemon shells and place them in the fridge for at least 4 hours, or overnight.
Once set, sprinkle the tops with brown sugar and use a kitchen torch to melt and caramelize the sugar.
Let the sugar harden, then serve cold.