Slice the clean lemons longways and using a spoon remove all the lemon wedges. Use those for the juice by pressing them against a fine mesh strainer to get all the juice out.

Place those clean lemon halves aside on a half baking sheet for later.

In a medium saucepan over medium heat, add the heavy cream, granulated sugar, lemon zest, and a pinch of salt.

Bring that mixture to a simmer while stirring frequently to help the sugar dissolve. You don't want to bring the heavy cream to a full boil, just a very light simmer. A helpful trick is to have a measuring cup ready and pour your cream mixture into the 1 cup measuring cup for the 6 lemon halves recipe, or the 2 cup measuring cup for the 12 lemon halves recipe, once it hits that amount you know the cream is ready.

Remove from the heat, and add in the lemon juice and stir well. Allow the mixture to cool down for about 15-20 minutes or until it has formed a light skin on top. Strain the lemon posset mixture through a fine sieve to get rid of the zest.

Fill each lemon half to the top with the mixture then refrigerate until set for 3-4 hours before serving.