In a medium saucepan, combine heavy cream, granulated sugar, kosher salt, and lemon zest. Place over medium-low heat, stirring gently, until hot and steaming, about 3 to 5 minutes.

Remove from heat and gradually stir in freshly squeezed lemon juice until fully incorporated.

Pour the creamy lemon mixture into prepared lemon halves or serving cups, filling just below the rim.

Transfer to the refrigerator and allow to chill for at least 4 hours.

Before serving, sprinkle sugar on top and brulee if desired, or enjoy plain.