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1
Lemon curd: Bring 2 inches of water to a simmer in a large saucepan.
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2
In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy.
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3
Whisk in the lemon juice and lemon zest.
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4
Rest the mixing bowl in the saucepan, with the bowl's base above the simmering water (pour out some of the water if necessary).
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5
Cook, whisking occasionally, until the mixture is thickened and custardy, about 15 minutes.
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6
Remove the bowl from the heat and stir in the butter.
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7
Let cool, cover, and refrigerate until cold.
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8
Fold in the whipped cream.
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9
Phyllo triangles: Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
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10
Place 1 sheet of phyllo on the pan and brush with melted butter.
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11
Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top.
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12
Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with melted butter, and sprinkle with sugar.
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13
With a small sharp knife, cut the stacked phyllo into rows, then cut the rows into triangles, making about 36 triangles.
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14
Cover with parchment paper.
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15
To keep the phyllo from buckling during baking, place a pan on top of the parchment paper that is slightly smaller to weight it down.
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16
Bake until the phyllo is golden brown, about 10 to 12 minutes.
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17
Let cool between the pans.
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18
To assemble the dessert, place a spoonful of the lightened lemon curd on 8 plates or place it in a bowl in the center of a serving platter.
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19
Stick 3 to 4 phyllo triangles in the curd decoratively or just place them in a ring around the bowl of lemon curd.
