In a medium saucepan, combine the heavy cream, granulated sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer and the sugar has dissolved. Do not let it boil.

Remove the saucepan from heat and stir in the fresh lemon juice and lemon zest. Mix well until fully combined.

Let the mixture cool for about 10 minutes, then pour it into individual serving cups or ramekins.

Cover the cups with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.

Once set, serve chilled. You can garnish with additional lemon zest or fresh berries if desired.