Start by slicing each lemon in half long ways and scoop out the center, as shown.
In a sauce pan, add your heavy cream and sugar. Bring to a boil, stirring consistently. Add in your lemon juice and continue stirring for an additional five minutes on medium low heat. Remove from the heat.
Immediately fill each lemon half with the mixture. Set in the fridge to cool until the mixture becomes thick like pudding.
Garnish each lemon with lemon zest and blueberries.
Serve and enjoy! The perfect sweet treat for spring.