Wash the fresh lemons thoroughly, zest them, then cut and squeeze out the juice. Strain to collect 3 tablespoons of lemon juice.

In a medium saucepan, combine heavy cream and sugar over medium heat. Stir for 3–4 minutes until sugar dissolves and the mixture is hot, not boiling.

Remove from heat, cool slightly, then gradually pour lemon juice into the cream mixture while stirring continuously.

Pass the mixture through a fine sieve into a bowl to remove lumps, ensuring a silky texture.

Pour the strained mixture into serving dishes, filling about three-quarters full.

Chill in the refrigerator for 2–3 hours until set.

Garnish with lemon triangles, mint leaves, or berries before serving.