Cut a thin slice from the base of each of the 4 lemon shells so they stand upright, then cut off and reserve the tops as lids.

Scoop the pulp from the lemon shells with a teaspoon. Place the empty lemon shells and lids in the freezer until needed.

Strain the lemon pulp to collect 100 ml of lemon juice. Discard seeds and coarse pulp.

Combine 100 ml lemon juice, 200 ml water, and 150 g granulated sugar in a mixing bowl. Whisk until the sugar dissolves.

Whip 200 ml fresh cream with an electric hand mixer until softly whipped. Do not whip it to stiff peaks.

Fold the softly whipped fresh cream into the lemon mixture. Mix only until the mixture is smooth and uniform.

Pour the sorbet mixture into a freezer-safe baking dish. Freeze for 240 minutes.

Every 30 minutes, scrape and stir the freezing mixture thoroughly with a fork. Repeat until the sorbet is creamy and evenly frozen.

Spoon the creamy sorbet into the frozen lemon shells. Garnish with lemon zest and fresh mint.

Serve immediately while very cold. Use the reserved lemon tops as decorative lids if desired.