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Cut the lemons in half, on the long side. Scrape the flesh out with a spoon. Press the flesh so the juice is extracted.
Split the vanilla pod and scrape out the seeds. Mix the vanilla seeds with a little sugar.
Pour the remaining sugar and the vanilla sugar into a pan, along with the cream. Heat the cream as you stir, and let it simmer for about 5 minutes. Be careful it doesn’t burn.
Take the pan off the heat and pour in 100 ml of lemon juice and the lemon zest.
Divide the mixture between the hollowed lemons. Place them on a dish or plate, standing close together so they sit tight and don’t fall over.
Refrigerate the lemons for min. 3 hours, but preferably overnight.
Serve the lemon dessert completely cold. Enjoy!