Lemon Cream

1. 1

   Whisk together the eggs, egg yolk, sugar, and lemon juice in a small nonreactive pot.

2. 2

   Cook over medium heat about 10 minutes, stirring constantly (alternating between a whisk and a rubber spatula), until the lemon curd has thickened to the consistency of pastry cream.

3. 3

   It should coat the back of a spoon, and when you run your finger through the custard on the back of the spoon, it should leave a clean line that holds its shape even when you tilt the spoon.

4. 4

   Remove the pot from the heat and whisk in the butter.

5. 5

   Season with a pinch of salt, and chill in a nonreactive dish.

6. 6

   When the lemon cream has chilled completely, transfer it to a bowl.

7. 7

   Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.

* Per serving · 4 servings · Values may vary.