Lemon curd in lemon peels

Halve the lemons and carefully scoop out the flesh. Squeeze out the pulp and collect the juice. Rinse the peels under cold water and set aside on a plate.
Whip the cream in a bowl until stiff.
In another bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and optionally vanilla.
Carefully fold in the whipped cream.
Spoon the cream into the lemon peels.
Refrigerate for at least 2 hours (preferably overnight).
Decorate with lemon zest and mint leaves before serving.