Begin by zesting two fresh lemons using a microplane or fine grater, then juice them to yield about ½ cup of fresh lemon juice.

In a medium saucepan, combine 2 cups of heavy cream and ¾ cup of granulated sugar over medium heat, stirring until sugar dissolves.

Once simmering, remove the saucepan from heat and stir in lemon zest, fresh lemon juice, and optional vanilla extract.

Let the mixture cool at room temperature for 10-15 minutes, monitoring its thickening.

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

When ready to serve, garnish pots with fresh berries or lemon zest before enjoying.