1-Rinse and soak lemons thoroughly, and pat: Rinse and soak lemons thoroughly, and pat dry. Slice into halves. Scoop out the flesh using a spoon. Insert the tip of the spoon right between the skin and the flesh. Dig spoon in and work your way all around the flesh until it releases from the lemon.
2-To extract lemon juice, squeeze lemon flesh: To extract lemon juice, squeeze lemon flesh by hand or use a lemon squeezer. Use a sieve to catch the seeds and pulp. Set lemon juice aside.
3-In a large sauce pan, combine heavy: In a large sauce pan, combine heavy cream, sugar, and lemon zest. Stir consistently on med-low heat until sugar has dissolved and cream thickens slightly, at least 5 mins. Cream will turn a faint yellow. Do not allow it to boil.
4-Turn off the heat and pour in: Turn off the heat and pour in lemon juice and vanilla. Continue to stir as the cream thickens more.
5-For a creamy texture, strain mixture through: For a creamy texture, strain mixture through a sieve to remove all the zest. Allow cream cool for 10 mins.
6-Fill hollowed lemon halves evenly: Fill hollowed lemon halves evenly. Chill in fridge for 1-2 hrs minimum, or overnight. Once set and ready to serve, enjoy as is or sprinkle an even layer of sugar and brûlée with a blowtorch.