Start by rinsing 1-1.5 organic lemons thoroughly under cold water. Slice each lemon in half and carefully scoop out the flesh with a small spoon, creating delightful little cups. Set aside the hollowed lemon halves to use as serving vessels, and extract the juice, measuring out 3 tablespoons.

In a medium saucepan, combine 2 cups of heavy cream, 1/2 cup of granulated sugar, and the zest from the halved lemons. Place the saucepan over medium-low heat and stir continuously for about 5 minutes.

Once the cream mixture has thickened to a suitable consistency, remove the saucepan from the heat. Carefully stir in the previously measured fresh lemon juice and 1 teaspoon of vanilla extract.

Next, strain the mixture through a fine sieve into a large bowl, discarding any remnants of lemon zest if desired. Allow the strained mixture to cool at room temperature for about 10 minutes.

Once the Lemon Posset mixture has cooled, use a spoon or a pouring jug to fill each hollowed lemon half generously. Place the filled lemon halves on a plate, then transfer them to the refrigerator to chill for at least 1-2 hours.

For an indulgent finishing touch, sprinkle a fine layer of granulated sugar over the chilled Lemon Posset Brûlée. Use a culinary torch to carefully caramelize the sugar until it forms a crispy, golden crust.