Wash and dry the lemons thoroughly. Slice each lemon in half and scoop out the flesh, creating cups. Reserve the zest and juice.

Juice the emptied lemons, removing seeds and pith. You should have about 1/2 cup of fresh lemon juice.

In a saucepan, combine the heavy cream, granulated sugar, and lemon zest. Heat over medium-low, stirring continuously until thickened.

Remove from heat and stir in lemon juice and vanilla extract. Let cool for about 10 minutes.

If desired, strain the mixture again. Pour into lemon halves and chill in the refrigerator for 1-2 hours until set.

Sprinkle sugar over tops of chilled possets and caramelize with a blowtorch until golden.