Prepare the lemons by cutting off the tops and carefully hollowing them out to create containers.

In a saucepan, combine the fresh cream and sugar. Bring to a boil over medium heat, stirring constantly until the sugar is dissolved.

Add the juice of 2 lemons to the cream mixture. Boil for 5 minutes, then remove from heat.

Fill each hollowed-out lemon with the lemon cream mixture.

Chill in the refrigerator for at least 4-5 hours, or in the freezer for 2 hours, until set.

Serve chilled and enjoy this refreshing dessert!