1. Zest and juice lemons. Set juice (about 1/2 cup plus 1 tablespoon) aside.
2. In a 5-quart pot, bring cream, sugar and the lemon zest to a boil over medium-high, stirring to dissolve sugar. Boil, uncovered, 8 minutes or until slightly thickened, stirring constantly and adjusting heat to avoid boiling over.
3. Remove from heat; whisk in the lemon juice. Cool 20 minutes.
4. Strain through a sieve into a 4-cup glass measure. Divide evenly among six glasses or ramekins.
5. Cover and chill at least 3 hours or up to 24 hours before serving, garnished with berries and a wide strip of lemon peel.
Serves: 6
Sourced from: midwestliving.com
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