• Slice the lemons in half lengthwise.
• Juice the lemons and discard seeds. Take 6 Tablespoons of the lemon juice and place into a small bowl, set aside. Discard or save the remaining lemon juice for another recipe.
• Using a metal spoon clean out the fruit pulp from the halved lemons.
• Use a cupcake tin or small ramekins as a way to stabilize the lemon halves, place each of the lemon halves cut side up into one of the ramekins or cupcake spaces. Set aside.
• In a small saucepan, combine the cream and sugar. Heat mixture over medium high heat, stirring slowly and continuously. Once the mixture comes to a boil, reduce heat and let simmer for 2 minutes, then remove from heat.
• Add the lemon juice and 1 teaspoon of vanilla (optional) to the cream mixture and stir slowly. Let this mixture sit to cool for at least 15 minutes.
• After letting the mixture sit, give one last gentle stir then pour it into the halved lemons, filling each lemon almost to the very top. If you have additional posset after filling the lemon halves, pour leftovers into ramekins.
• Let the posset cool completely, then cover and place the lemon posset into the fridge and let chill for at least 4 hours or overnight.

For a Brûlée Topping:

• Sprinkle about 1 to 2 teaspoons of granulated sugar on the top of each posset. Use a kitchen torch to torch the top of the sugar until it has melted, creating a glass-like surface with a golden brown color.
• Put the brûlée posset back into the fridge for about 10 to 15 minutes to ensure it is set.

If Not Making a Brûlée Topping:

• Garnish the possets with lemon slices, mint leaves, berries, and/or whipped cream instead.