Begin by zesting and juicing the fresh lemons to yield about ½ cup of lemon juice.

In a medium saucepan, combine 2 cups of heavy cream with ¾ cup of granulated sugar. Heat over medium heat until sugar dissolves and cream simmers, about 5-7 minutes.

Remove from heat and stir in lemon zest and juice, plus vanilla extract if using.

Allow the mixture to cool for about 10-15 minutes at room temperature.

Pour the mixture into serving cups, cover with plastic wrap, and refrigerate for at least 4 hours.

Before serving, garnish with lemon zest or berries.