Step 1 of 7

Zest lemons

Step 2 of 7

Cut lemons in half, remove and juice the flesh. Keep the peels in the freezer, these will be used as bowls later.

Step 3 of 7

In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue simmering for 5 minutes. Watch the heat—don’t let the cream boil over

Step 4 of 7

Remove from heat. Take a few spoonfuls of the hot cream and whisk it into the matcha powder until smooth. Stir in matcha mixture and lemon juice into the rest of the cream in the pot. Let cool, about 15 minutes.

Step 5 of 7

Strain the mixture through a fine mesh strainer and press out any lumps.

Step 6 of 7

Pour even amounts into the lemon bowls. Refrigerate at least 3 hours, or until set.

Step 7 of 7

Dust with matcha powder before serving.