Combine the heavy cream, white sugar and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups. Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
Remove mixture from the heat and stir in the fresh lemon juice.
Set aside to cool until a skin forms on top, about 20 minutes.
Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins or small jars.
Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.
Serve with fresh berries on top and enjoy.