1. Combine the cream, 1 cup of the sugar, the lemon zest, and salt in a medium saucepan.* Bring to a boil over medium-high, stirring with a wooden spoon to dissolve the sugar. Lower heat to a vigorous simmer and cook 6 minutes, without stirring. (Watch the mixture carefully. If it begins to boil up toward the edge, take the pan off the heat for a few seconds before continuing to simmer.)

2. Off the heat, stir in the lemon juice and 2 tablespoons of the limoncello; set aside 20 minutes. Strain mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on zest to release as much liquid as possible. Discard zest. Divide mixture evenly among six 8- to 10-ounce glasses or bowls. Refrigerate, uncovered, 3 hours or until firm. Or cover with plastic wrap and refrigerate up to 3 days.

3. Thirty minutes before serving, combine raspberries, strawberries, the remaining 2 tablespoons sugar and limoncello in a bowl and allow to macerate. To serve, spoon the berries and their juices onto the custards. Serves 6.

*

Don't use a saucepan smaller than 6 inches round and 5 inches tall.

Tips

Zest the lemons with a rasp. Cold, firm lemons are easier to zest than soft ones.