Zest 1 lemon and cut the remaining lemons in half, then remove the insides of the lemons ensuring not to break the shells. Dry the inside of the lemon halves thoroughly as the filling will go inside!
Juice the lemons then strain the pulp, leaving just the juice. You'll need ¼ cup of the lemon juice.
Add cream and honey to a pot or saucepan and bring to a light boil over a medium-high heat, stirring constantly until the honey dissolves.
Reduce the heat to medium and simmer for 3 minutes, stirring constantly. Adjust the heat if needed to prevent the mixture from boiling over.
Remove the mixture from the heat, allow to sit for 20 minutes to cool, then stir in the lemon juice, vanilla extract, salt and lemon zest.
Place the lemon halves on a rimmed baking sheet to give yourself an easy way to transfer the treats. Pour the filling into the lemon halves, then cover and carefully put in the fridge to set for 2-4 hours.
Remove from the fridge once ready to serve and enjoy immediately!
