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1
Combine the lemon juice and 1/4 cup of the sugar in a heavy saucepan.
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2
Bring to a boil over high heat and cook until a thick syrup forms, about 10 minutes.
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3
Combine the cream, the remaining 1/2 cup sugar and lemon zest in a heavy saucepan.
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4
Bring to a boil over medium heat.
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5
Meanwhile, Sprinkle the gelatin over 1 cup of the buttermilk in the top of a double boiler.
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6
Let sit until the gelatin softens, about 5 minutes.
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7
Remove the cream mixture from the heat and add the lemon juice mixture.
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8
Add to the gelatin mixture and set over hot water.
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9
Whisk until the gelatin dissolves.
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10
Add the remaining buttermilk and vanilla.
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11
Strain through a sieve and pour into six 4-ounce ramekins.
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12
Refrigerate until set, at least 4 hours.
