In a cast iron skillet, melt the butter over medium-high heat. Stir in the sprouts, sprinkle with salt and stir again. Cook the sprouts, stirring occasionally, for 5 minutes- until they've begun to brown in spots.
Stir in the cream, and bring the mixture to a simmer. Reduce the heat to low, cover, and simmer until the 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 the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts.
Season to taste with additional salt and lemon juice before serving.