Step 1

In a large sauce pot, whisk together eggs and yolks until smooth and homogenous.

Step 2

Whisk in sugar and salt very well. Slowly whisk in the lemon juice.

Step 3

Cook over medium heat, stirring constantly until nappant. Nappant is when you can dip a spoon or spatula into the custard and draw a line across it with your finger and the custard does not run down the spoon into the line.

Step 4

Remove from heat and stir in butter. Strain into a bowl or a plastic wrap lined baking sheet.

Step 5

Cover with plastic wrap, poke a few holes and refrigerate until cold.

Step 6

In a large bowl, whip the heavy cream with a whisk until stiff peaks.

Step 7

In a separate bowl, loosen the curd by beating it with a rubber spatula. It won’t take much but you want to get it pliable, especially if you are using a stabilized lemon curd.

Step 8

Take a spoonful of the whipped cream and place it in the bowl with the curd. Mix together. This is called “sacrificing” in baking because you are sacrificing a bit of the volume in the whipped cream to loosen the curd and get it closer to the consistency of the cream.

Step 9

Spoon all the loosened curd into the large bowl with the cream and fold in the curd trying to preserve as much volume as possible.

Step 10

Use immediately or store refrigerated for up to one week!