- 1 cup sugar
- 1 1/2 tablespoons lemon zest, finely grated
- 3/4 cup lemon juice
- 6 large eggs
- 2 large egg yolks
- 1 1/2 cups heavy cream
Put a medium sized double boiler over simmering water. In bowl of double boiler, combine sugar, lemon zest and lemon juice. Stir until combined. Add eggs and egg yolks and whisk constantly until mixture has thickened and darkened in color, and a thermometer reads 160 degrees, about 6 minutes. Take lemon curd off the heat, cover, and chill in the refrigerator until cool.
In a medium bowl, whip heavy cream until medium-stiff peaks form. Take curd out of the refrigerator and fold in a large dollop of the cream. Fold in the rest of the whipped cream, until no streaks remain.