Cut lemons in half lengthwise, then squeeze out the juice and scoop out the pulp so you’re left with cute lil lemon cups. Set the juice aside for later, and arrange the lemon peel “cups” in a muffin tin (or something similar) for stability.

To a small saucepan, add the Frangelico, then sprinkle one sachet of gelatin evenly over top. Let the gelatin bloom for 5-10 minutes, then heat over medium low heat just until the gelatin is dissolved. You can check this by rubbing a bit of the mixture in between your fingers. Once dissolved, turn off the heat, add the vodka and collagen and whisk till the collagen is completely dissolved. Then pour the mixture into the lemon halves, filling them up about 3/4 of the way. Cover and refrigerate on a flat surface until set, about 2 hours.

Once set, make the lemon jell-o layer. To the same saucepan, add ⅔ C of the lemon juice, then sprinkle 2 tsp of gelatin evenly over top. Let bloom for 5-10 minutes, then heat just until the gelatin has dissolved. Remove from the heat and let cool for about 10 minutes, then pour the lemon mixture over top of the set Frangelico/vodka, so the liquid is even with the edges of the lemon peel. Carefully transfer to the refrigerator to set on a flat surface until set, another hour or so. If you’re worried about spillage, you can put the muffin tins in the fridge first and then pour the lemon mixture in.

While the second layer is setting, add the sugar and lemon zest to a small bowl and massage the two together till you have a light yellow, fluffy sugar. Set aside.

Once set, remove from the fridge and cut each lemon half in half again lengthwise. Dip or brush one of the exposed sides of the lemon with remaining lemon juice, then sprinkle with lemon sugar and chia seeds and get crazzyyyyyyy.