If you use lemons as a container, you will need to empty them. Divide the lemon in two parts. Cut the pulp around the perimeter. Empty it with the help of a spoon.
Place the lemon shells in the freezer.
Heat the cream with the sugar and lemon zest in a pan, cook for a few minutes and it will thicken slightly.
Remove from heat and add juice and vanilla. Mix well. Pass through a sieve.
Fill the lemon shells or small cups.
Place in the freezer for a couple of hours. The dessert will be ready and super creamy.
If you keep them in the freezer for a long time, take them out a little while before serving so that they become super creamy again.
