Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
To serve, arrange strawberry slices and raspberries on top of each custard.
Any mixture of fresh berries will work, such as strawberries, raspberries, blackberries, and blueberries.