Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.
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Notes
Heavy cream should be as cold as possible for the best Lemon Whipped Cream volume. And if you have a metal bowl, you can pop it in the freezer for a bit before beating your cream for even further loft.
Watch carefully and do not over beat, because the ingredients can quickly go from whipped cream to butter. Whip until soft peaks just form.