Lemon Parfait

Cut the lemons in half lengthwise and carefully scoop out the pulp, keeping the rinds intact as little bowls, and place them in a bag.

Combine the sugar, heavy cream, zest of two lemons, and vanilla bean seeds in a saucepan, bring to a gentle simmer, and cook over low heat for exactly 5 minutes.

Extract 90 ml of juice from the lemon pulp.

Remove the cream from the heat, whisking constantly while pouring in the lemon juice in a thin stream, then cover with a lid and let rest for 10 minutes.

Whisk the cream again, strain it through a sieve, and pour into the prepared lemon bowls and ramekins.