Place cream and sugar into a pot on the stove, and slowly heat until the sugar has melted fully into the cream. Then bring the cream up to a boil for just over a minute.
Take the cream off the heat, and stir in the zest from both lemons, and the juice from each as well. Stir to combine.
Pour mixture into ramekins, top with a bit of fruit, and place in the fridge for 4 hours.