First, cut each lemon in half, lengthwise and use a spoon to scoop out the pulp (reserving the juice for later). Also make sure to keep the skins intact since they can serve as bowls for the filling later.

Add heavy cream, sugar, and about 1 tbsp lemon zest to a pot. Frequently stirring, bring the pot to a boil and let boil for 8-10 minutes. At this point, turn off the heat and add about 6 tbsp lemon juice. Give it one last good stir and let sit.

Let it cool in the pot at room temperature for about 20 minutes. Now, pour the contents through a fine mesh strainer into another bowl. Arrange the lemon skins in a container. Use a ladle or spoon to carefully pour the lemon filling into each lemon skin. If you have extra filling, you can also fill up ramekins.

Place them in the fridge to cool for at least 2 hours (or overnight). Garnish with some blueberries and mint and serve cold.