Step 1

Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat.

Step 2

Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.

Step 3

Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.

Step 4

Chill the mixing bowl and beaters (for hand mixer) or whisk attachment (for stand mixer) in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.

Step 5

Beat until the cream begins to thicken (after approx. 1 1/2 minutes) and soft peaks form….peaks that slightly bend over. Watch closely as this happens quickly.

Step 6

Gently fold 1/2 c. (134g) chilled lemon curd into the prepared whipped cream.

Step 7

You will have leftover lemon curd which you can use to glaze your cake layers before spreading with lemon whipped cream filling.