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.