First, zest one lemon (you should get about 1 Tablespoon).
Then, juice the lemon (you need 5 tbsp., so you might need some juice of another lemon).
Combine and put aside.
Next, pour 16 ounces of heavy whipping cream into saucepan.
Add 3/4 cup sugar (less if you prefer a tarter dessert or if you are using sweeter Meyer lemons).
Bring the cream and sugar to a boil over medium heat, stirring until sugar dissolves and comes to a boil.
Reduce heat to medium-low and boil for 4 minutes, stirring constantly.
Remove from heat.
Stir in lemon juice and zest slowly until combined and let sit for 10 minutes to cool.
Stir again and divide into four ramekins or cocktail glasses.
Cover the surface of each with cling wrap to avoid skin, and chill until set, two-three hours or overnight.
When serving, remove cling wrap, and top with a scattering of berries, extra zest, and mint.
Another possibility is whipped cream and shaved chocolate.