Combine the cream and sugar in a saucepan and bring to a low boil. Stir gently (the cream will expand a lot) and continue to cook for a minute or two, making sure the sugar has dissolved.

Remove from the heat, and allow to cool for a few minutes.

Add the lemon juice to the cream mixture, then decant into your lemon boats. (Note: the boats need to be on a flat surface so the liquid doesn’t spill.)

Chill in the refrigerator for at least 2 hours, or overnight.