EQUIPMENT: Eight 1/2 cup (12.5-cl) ovenproof ramekins, custard cups, or petit pots

1/2 cup (12.5-cl) lemon juice (about 4 lemons)
1/2 (100 g) cup sugar 
6 large egg yolks 
Preheat the oven to 325 degrees F (165 degrees C; mark 4).
In a small bowl, combine the lemon juice and sugar, and stir to dissolve thoroughly.  
In a large bowl, gently whisk the egg yolks, then whisk in the cream.
Whisk in the lemon juice and sugar, combining thoroughly. Strain through a fine-mesh sieve or several layers of cheesecloth.
Let stand for 2 to 3 minutes, then remove any foam that rises to the top.
Place the ramekins in a baking pan large enough to hold them generously.  Divide the cream evenly among the ramekins,
filling each about half full.  Add enough hot tap water to the baking pan to reach about halfway up the ramekins.  
Cover the pan loosely with aluminum foil to prevent a skin from forming.  Place in the center of the oven and bake until
the creams are just set around the edges but still trembling in the center, 30 to 35 minutes.
Refrigerate, loosely covered, for at least 2 hours and up to 24 hours. Serve the pots de creme chilled, without unmolding.