Whisk cream and sugar in a saucepan over medium heat until sugar dissolves and mixture just comes to a simmer.

Reduce heat and simmer gently 3 minutes, stirring so it doesn't scorch.

Remove from heat and whisk in lemon juice and zest until smooth; it will thicken as it cools.

Pour into 4 small ramekins, cover, and chill at least 2 hours.

Serve with a shortbread cookie on the side or broken over the top and a few berries if you like.