In a medium saucepan, combine the heavy cream, sugar, and lemon zest. Stir over medium heat until the sugar dissolves and the mixture begins to simmer gently. Do not let it boil.

Remove the saucepan from heat. Stir in the freshly squeezed lemon juice and a pinch of salt until well combined.

Allow the mixture to cool for about 10 minutes, then strain it through a fine-mesh sieve into a bowl to remove the lemon zest and any solids.

Pour the strained mixture into small cups or ramekins. Cover with plastic wrap and refrigerate for at least four hours, or until set.

Serve chilled. Garnish with fresh berries or a sprig of mint, if desired.