Melt butter in skillet over medium-high heat. Add Brussels sprouts and salt. Cook, stirring occasionally, until sprouts are browned in spots, about 5 minutes.

Pour in cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color.

Remove the lid and stir in lemon juice. Allow sprouts to simmer a few minutes more until cream thickens and coats the sprouts.

Season to taste with additional salt and lemon juice before serving.