Begin by washing your lemons thoroughly under cool water. Halve each lemon and carefully scoop out the flesh using a spoon, ensuring to preserve the shells for serving.

In a medium saucepan, combine heavy cream, granulated sugar, and the lemon zest. Place over medium-low heat, stirring frequently for about 5 minutes until slightly thickened.

Remove from heat and carefully stir in the freshly squeezed lemon juice and vanilla extract until fully incorporated.

Set a fine mesh strainer over a bowl and pour the cream mixture through it to ensure a silky texture.

Carefully pour the silky mixture into each hollow lemon half, filling them almost to the top.

Cover with plastic wrap or transfer to an airtight container and refrigerate for 1 to 2 hours or overnight.

Sprinkle a thin, even layer of granulated sugar over the tops and use a culinary blowtorch to caramelize the sugar until golden.

Serve immediately after brûléeing, optionally garnished with fresh berries or mint leaves.