Begin by rinsing your fresh lemons under cold water to remove any residues. Pat them dry and then slice each lemon in half lengthwise. Use a small spoon to scoop out the pulp, reserving the shells for serving.

Next, squeeze the lemon flesh into a bowl to collect the juice. Use a sieve to catch any seeds and rind. You want about a half cup of strained lemon juice for the posset.

In a medium saucepan, combine the heavy cream and granulated sugar. Add some lemon zest for added flavor, and heat over medium-low heat. Stir gently for about 5 minutes until the sugar dissolves and the mixture thickens slightly.

Once thickened, remove the saucepan from heat. Carefully stir in the fresh lemon juice and a dash of vanilla extract until the posset reaches a thicker consistency.

You may choose to strain the mixture through a fine sieve for an ultra-smooth texture. Then, pour the creamy lemon mixture into the hollowed lemon halves.

Cover the tray with plastic wrap and refrigerate for at least 1-2 hours. Chilling overnight will improve the set and allow flavors to meld.

When ready to serve, sprinkle a thin layer of granulated sugar over each lemon posset. Using a kitchen torch, caramelize the sugar until it bubbles and forms a crisp layer.