Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes.
Watch carefully and stir frequently to keep the cream from boiling over.
Add the lemon juice and continue to simmer for 5 more minutes.
Strain and chill. Strain the mixture through a fine-mesh strainer into a 4 cup liquid measuring cup or other container for easy pouring.
Pour into 4 4-oz ramekins or pretty stemmed glasses
Refrigerate, uncovered, for 2-3 hours or until set. This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving.