The creamy chilled citrus pots could not be simpler, and they can be made ahead too, if you like.
Bring the cream and sugar to boil over medium-high heat, then cook for 3 minutes, stirring it with a whisk, turning the heat down or lifting the pot from the burner as it tries to boil over.
Remove from heat and stir in the lemon and lime juice and let it sit for 5 minutes or so to cool slightly. Stir again and divide among six 1/2-cup ramekins or small dishes.
Cover (or not) and chill for an hour or two, until set.