Step 1

Zest 1 of the lemons (you should have roughly 2 tablespoons of zest). Set aside.

Step 2

Cut all the lemons in half lengthwise. Using a spoon, core out the lemon flesh, leaving the lemon skins to use as posset cups.

Step 3

Juice the cored lemon flesh until you get ⅓ cup plus 2 tablespoons juice. Pour the juice through a strainer, discarding seeds.

Step 4

Place the lemon zest and ½ cup of the sugar in a pot. Using your fingers, mix together to ensure the lemon and zest are combined. Add the cream. Bring the mixture to a gentle simmer over medium-low heat, stirring often to ensure the sugar dissolves and the cream doesn't burn the bottom of the pan. Once bubbles start to form, remove from heat, and stir in the lemon juice and vanilla extract. Let the mixture cool for about 30 minutes. Strain, discarding solids.

Step 5

Carefully fill each lemon peel with the strained posset mixture. Chill in the refrigerator until set, at least 4 hours or up to overnight.

Step 6

To serve, sprinkle the remaining 10 tablespoons of sugar evenly over the lemon posset. Brulee the tops by torching the top on medium heat for 15 seconds, or until the sugar has caramelized and hardened. Serve immediately.

Step 7

Enjoy!