1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
¼ teaspoon lemon zest, finely chopped
1 tablespoon fresh lemon juice

Using an electric mixer, whip cream, sugar, and zest on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form. Add lemon juice and continue to beat until stiff peaks form.