Cut lemons in half lengthwise. Use a small serrated knife around the edges of the peel to separate the lemon fruit from the peel, then use a spoon to scrape out the "meat" of the lemons into a bowl, leaving the lemon peels hollow. Use a potato masher to mash the lemons. Pour lemon juice into a small bowl.

Use a hand held juicer to squeeze lemons until you have a 1/4 cup of juice and discard peels.

Pour cream and sugar into a medium size pot or sauce pan. Bring to a boil, stirring often to dissolve sugar. As soon as cream boils, immediately lower heat to a simmer and cook for five minutes, being careful not to allow cream to boil over. Turn off heat, gently whisk in lemon juice. Allow mixture to cool for 15 minutes.

Pour mixture through a screen colander or sieve Into a large measuring cup or bowl with a pouring spout. This removes any seeds or clumps from your custard. Pour into lemon halves, ramekins or small mason jars.

Place in the refrigerator for at least two hours. Garnish and serve.