Makes: 10 servings

INGREDIENTS:

• 2 cups heavy cream
• ⅔ cup granulated sugar
• 5 tbsp lemon juice
• 1 tsp vanilla extract
• *Lemons you want to fill if using them as base

DIRECTIONS:

1. Carve out pulp of lemons and place in bowl or vessel to squeeze out juice.
2. In a saucepan, warm cream and sugar. Stir to dissolve sugar and bring to a boil. Boil for about 5 mins without boiling over.
3. Remove from heat and stir in lemon juice and vanilla. Cool for 15 mins.
4. Pass through a fine mesh sieve. Fill lemon halves or ramekins. Refrigerate for 2 hours to allow to set.
5. Can be sprinkled with granulated sugar and bruleed under a broiler or with a kitchen torch if desired.