In a heavy-bottomed saucepan, pour in the cream.

Heat the cream over medium-low heat, stirring gently to prevent scorching.

Using a candy thermometer, monitor the cream until it reaches 190°F (88°C).

Once the cream hits the right temperature, stir in the lemon juice.

Let the mixture simmer for about 5-10 minutes, stirring occasionally.

Remove the saucepan from heat and let it cool for about 30 minutes.

Line a bowl with cheesecloth or a fine mesh strainer.

Pour the cooled mixture into the lined bowl to drain any excess liquid.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 12 hours.

After chilling, your mascarpone is ready to use!