Lemon Cream

Directions

1. 1
   Whisk together the eggs, egg yolk, sugar, and lemon juice in a small nonreactive pot.
2. 2
   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.
3. 3
   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.
4. 4
   Remove the pot from the heat and whisk in the butter.
5. 5
   Season with a pinch of salt, and chill in a nonreactive dish.
6. 6
   When the lemon cream has chilled completely, transfer it to a bowl.
7. 7
   Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.