Add the cream, sugar, and lemon zest to a saucepan and heat over medium heat until the sugar dissolves and the cream is steaming.

Let the mixture simmer for 2 minutes before adding the lemon juice and vanilla. Mix to combine and continue to cook for 1-2 minutes, until it begins to thicken.

Remove from the heat and press through a fine mesh sieve to remove the zest and any pulp.

Portion into ramekins or dessert cups. Cover and chill for 3 hours, or overnight.

Serve with a dollop of whipped cream and fresh berries.