Heat the lemon juice until it boils.
Meanwhile, beat the eggs and sugar until the mixture whitens.
Gradually incorporate the hot lemon juice and mix well.

Return the mixture to the saucepan and cook, stirring constantly until the mixture thickens.
Remove from heat and add the 35% cream, mixing well.

Refrigerate until the mixture is very cold, then blend until desired consistency.
Pour into a mold or a plastic container and refrigerate.