Wash the lemon, grate dry and cut in half. Remove the fillets with a sharp knife. Skin 1/4 of the fillets. Wash basil, pluck leaves. Put some aside for garnishing.
Puree the remaining leaves and lemon pulp. Mix quark, honey and pureed basil. Pour cream into a piping bag with star-shaped spout and squirt into the lemon halves. Garnish with basil.