Whisk together the cream and sugar in a medium saucepan. Bring to a boil over high heat, while stirring frequently. Allow the creamy mixture to boil over medium heat for about 2 minutes while stirring constantly.
Add the lemon juice and zest. Reduce the heat and continue stirring over a low boil until slightly thickened, about 2 minutes. The mixture should still be quite thin and pourable.
Pour into serving bowls and refrigerate for 2 to 3 hours or until ready to serve. The pudding will set while it rests and cools in the fridge.
Notes
The recipe is written for two generous servings. However, it multiplies easily to make as many servings as you might like.