Simple lemon cream
- 2 extra-large eggs
- 1 extra-large egg yolk
- ½ cup granulated sugar
- ½ cup lemon juice
- 2 tablespoons cold unsalted butter, cut into small pieces
- A pinch of kosher salt
- ½ cup heavy cream
Instructions:
- Whisk together the eggs, egg yolk, sugar, and lemon juice in a small non-reactive pot. 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. 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. Remove the pot from the heat and whisk in the butter. Season with a pinch of salt, and chill in a nonreactive dish.
- When the lemon cream has chilled completely, transfer it to a bowl. Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.