Bring a large pot of salted water to a boil.

Add egg noodles to the boiling water and stir to separate the strands.

Cook the noodles for 8 minutes, or until tender and cooked through.

Drain the cooked noodles and return them to the pot you cooked them in.

While the noodles are cooking, combine lemon zest, heavy cream, salt, and pepper in a small saucepan.

Cook the cream mixture over medium heat for approximately 2 minutes or until it begins to gently boil.

Pour the lemon cream mixture over the drained noodles.

Add the lemon juice to the noodles and cream mixture.

Stir to ensure the noodles are fully coated with the sauce.

Continue to cook the pasta over medium heat, stirring continuously, until most of the liquid is absorbed, about 1-2 minutes.

Season with additional pepper to taste and serve immediately.