Lemon Curd with Whipped Cream
Servings: 4 servings
2 large eggs
4 large egg yolks
4 to 6 lemons, washed and dried
1½ cups granulated sugar
6 tablespoons unsalted butter, cut into small pieces
1 cup cold heavy cream
2 tablespoons granulated sugar (optional)
1. Make the Lemon Curd: In a medium bowl, gently whisk the whole eggs and egg yolks together, then set aside. Finely grate the zest of 4 lemons into a medium nonreactive saucepan. Juice enough lemons to make about 1 cup of juice. Add the juice to the saucepan and whisk in the sugar.
2. Set the saucepan over medium-low heat and whisk in the beaten eggs. Cook the mixture, whisking or stirring with a wooden spoon constantly to prevent it from boiling, until it has thickened, 5 to 8 minutes.
3. Remove the saucepan from the heat and add the butter, a few pieces at a time, whisking until the butter has melted. Strain the lemon curd through a sieve into a plastic or glass container. Cover with plastic wrap pressed right on the surface of the lemon curd, then cover and refrigerate until cold and set, about 4 hours.
4. Make the Whipped Cream: Put the cream and sugar, if using, into a large mixing bowl and beat with a whisk until it just begins to thicken. Continue beating until the cream holds very soft peaks. If it’s still too loose, just before serving, whip the cream for one or two turns until the peaks just hold.