Preheat the oven to 350 degrees F. In a heavy non-reactive saucepan
, over medium heat, combine 1 cup of the sugar and lemon juice
. Cook, stirring constantly, for about 10 minutes, or until the sugar
dissolves and turns smooth and brown. Remove from the heat and spoon 1 tablespoon of the caramel
into each of 4 (6-ounce) custard cups. In a mixing bowl, combine the remaining sugar, orange juice
, eggs and cream. Whisk
well. Evenly divide the mixture among the custard
cups. Place the cups in a baking pan and fill the pan with enough water to reach three quarters of the way up the side of the cups. Bake for about 45 minutes to 1 hour, or until the custard sets and a knife inserted in the custard comes out clean. Let cool, refrigerate for a least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates.