Begin by gathering your army of lemons. You'll need 8
Take three of those lemons and cut them horizontally lengthwise. They'll resemble boats .Cut a small piece of skin from the bottom of each boat. This is so the lemons will sit level.
Remove the pulp from the lemon halves. Use a knife and melon baller works well here.Once the lemon halves are hollowed out, cover with plastic wrap and freeze.
Using the remaining lemons, zest a couple of lemons for a total of 2 teaspoons
Juice lemons for 3/4 cup lemon juice (about 4 lemons)
In a large freezer safe bowl combine lemon zest, lemon juice, milk and cream. Add sugar and stir very well to combine ingredients. Cover with plastic wrap and freeze for 8 hours or overnight.
Remove the lemon boats and lemon lush from freezer. Using an ice cream scoop, scrape across the top of the lemon lush and place the sheets of the frozen dessert into the frozen lemon shells.
Cover with plastic wrap. To serve: Remove from freezer and garnish with blueberries, or raspberries and small mint leaves.
I had more frozen lemon lush than would fit into the lemons. I saved it in the freezer and used it a week later in Ramekins. Easy to make once you get the stubborn flesh removed from the lemon. Just be patient. Use a sharp knife to cut around the edge of the lemon and then dig in.