1. In a small saucepan, bring cream
and sugar to boil over a medium-high
heat, stirring until sugar dissolves.
Reduce heat to medium, and boil
3 minutes, stirring constantly,
adjusting heat as needed to prevent
mixture from boiling over. Remove
from heat.
2. Stir in lemon juice and zest and let
sit for 5 minutes to cool.
3. Pour the mixture into the halved
lemons. Place them on a cutting
board or a cupcake pan and place
them in the fridge to chill, at least
3 hours.
4. To brülée them, add a teaspoon
of sugar to the top in an even layer.
With a kitchen blow torch, caramelize
the top. Serve immediately.