Begin by halving the fresh lemons and juicing them until you have about 6 tablespoons of juice. Clean out the pulp from each half for use as serving cups.

Place the lemon halves cut-side up in a cupcake pan or small ramekins to keep them stable.

In a medium saucepan, combine heavy whipping cream and granulated sugar. Heat over medium, stirring until it reaches a gentle boil. Simmer for 2 minutes until sugar is dissolved.

Remove from heat and stir in the lemon juice and optional vanilla extract. Let cool for 15 minutes.

Carefully pour the mixture into each lemon half, filling nearly to the top. Use any extra for small ramekins.

Refrigerate the filled lemons for a minimum of 4 hours to set. Cover to prevent odors affecting flavor.

Sprinkle sugar on top of each posset and use a kitchen torch to caramelize until golden.

Garnish with a slice of lemon, mint, or seasonal berries if desired.