1. Cut the lemons in half lengthwise and use a spoon to scoop the flesh and membrane into a fine mesh strainer placed over a bowl. It can be helpful to first run a serrated knife around the edges to loosen the flesh and cut the membrane, just be careful not to cut through the peel. Place the emptied lemon halves on a plate or, if they seem too wobbly, set them on a muffin tin to hold them steady. Use a spoon to press the lemon pulp in the strainer to release the juice into the bowl. Discard spent pulp.
2. Heat the coconut milk and salt in a medium saucepan over medium heat until steaming and bubbles are just beginning to form on the surface.
3. Add 6 tablespoons of the lemon juice, egg yolks, honey, and arrowroot to a blender and blend on medium-low speed until completely combined. (Save any leftover lemon juice for adding to a vinaigrette or sparkling water.)
4. Once the coconut milk is hot, with the blender running on low, slowly add it through the hole in the blender’s lid. Return the mixture to the saucepan and heat over medium-low heat, stirring constantly with a wooden spoon, scraping the sides and edges of the pan as you do. Once you begin to feel some resistance, that means the custard is starting to thicken. Reduce the heat to low and continue to cook, still stirring, for another couple of minutes, until the custard has thickened and the spoon begins to leave tracks as you stir. Transfer the custard to a large bowl and stir in the vanilla extract.
5. Let the custard cool for 15 to 20 minutes, stirring every 3-5 minutes as you do. This helps to prevent a skin from forming as the custard cools. Once cooled, pour or spoon the custard into the lemon halves. Transfer to the refrigerator and let cool for one to two hours. Garnish with mint leaves and berries and serve. You may also keep them stored in an airtight container and store in the refrigerator for up to 3 days before serving.

*Save the egg whites to add to scrambled eggs or an omelet, or try these dreamy Grilled Peaches with Meringue.