Lemon Cream

5 Eggs

3 egg yolks

1 cup sugar

3/4 cup fresh lemon juice

pinch of kosher salt

1/2 c. cold unsalted butter cut into 1/2 inch cubes

1 cup cold heavy cream

3 tablespoons powdered sugar

Whisk together the eggs, egg yolks, and granulated sugar in the top pan of a double boiler or in a medium metal bowl until well mixed.  Set over a saucepan filled with 2 inches of simmering water over medium heat.  Add the lemon juice and kosher salt.  Cook, whisking constantly, until thickened, 7 to 10 minutes.  Remove from the heat and whisk in the butter until smooth.

Using a rubber spatula, scrape the mixture into a medium-mesh sieve set over a bowl.  Strain the mixture into the bowl, pressing with the back of the spatula. Cool slightly at room temperature, then refrigerate until firm, at least 1 hour.  

Combine the cream and powdered sugar in the bowl of a stand mixer with the whisk attachment.  Beat on high speed until soft peaks form, about 1 minute.  The cream should slowly fall forward when lifted with a whisk.  Alternatively, use an electric mixer  Fold half of the whipped cream into the chilled lemon curd, then fold in the remaining cream.  Refrigerate until ready to use.

*  This is delicious served as a parfait with a variety of berries.  I have also used this to make a trifle layering sponge cake, berries and the lemon cream.