Zest the lemons and then squeeze the juice until you have 200 ml of lemon juice.
Scrape the seeds from the vanilla pod.
Soak the gelatine leaves in cold water.
Place the lemon juice, sugar, 150 ml of water and seeds from the vanilla pod into a saucepan and bring to the boil.
Drain the gelatine leaves from the water and squeeze out any water. Stir in the gelatine leaves until they are dissolved.
Add the lemon zest and pour the mixture into a bowl.
Place the bowl over a bowl of iced water and stir until the mixture begins to thicken as it cools.
Pour into a tray lined with cling film and then place in the fridge or freezer to set.
When the jellies are set,remove form the tray, cut into bite sized pieces and serve immediately.
«Stirring the jelly mixture over ice to cool it down will ensure that the lemon zest and the vanilla seeds are evenly distributed through the jellies.»