First of all, wash the lemons very well under running water, then dry them and proceed: cut off a thin layer at the base of the lemon, where the stem is, so that it can remain in a straight position in a stable manner.
Place it straight and make 2 vertical cuts, parallel to each other, on the 2 sides of the elongated tip, reaching up to half the height of the lemon.

Position the lemon horizontally and make another cut, perpendicular to the first, always halfway up, so that you can remove a segment.
Do the same thing on the second side, then scoop out all the pulp, without damaging the outer shell: this way you will have created a small bowl for your cream and the handle for your basket.

Squeeze the lemon pulp well between your hands to extract all the juice (be careful of any cuts or cuticles pulled on your fingers and hands: if you have them, you are wearing gloves), filter it and put it in a saucepan with sugar, corn starch and milk, mixing well.

Place on the heat and cook over low heat, stirring constantly, until it thickens.
Let it cool for a couple of minutes, then pour it into the baskets.

While the cream cools, clean the berries.

Once the cream has cooled, the lemon baskets are ready, all you have to do is decorate them with the berries and serve them.