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Ingredients
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Lemon Curd
Whipped Cream (to serve)
Method
Lemon Curd
Prepare a double-boiler
Bring about 1–2 inches of water to a gentle simmer in a medium saucepan. Use a heatproof bowl (metal or glass) that sits on top of the saucepan without touching the water.
Whisk eggs and sugar
In the heatproof bowl, whisk together 4 large egg yolks, 1 whole egg, and 3 tablespoons granulated sugar until smooth and slightly pale (about 30–60 seconds).
Add lemon
Stir in 1 cup fresh lemon juice and 1 tablespoon finely grated lemon zest into the egg-sugar mixture until combined.
Cook gently
Place the bowl over the simmering water (double-boiler). Cook, stirring constantly with a silicone spatula or whisk, scraping the bottom and sides, until the mixture thickens and reaches about 170–175°F (if using a thermometer) or coats the back of the spatula — about 8–12 minutes. Do not let the mixture boil or the eggs will scramble.
Finish with butter and salt
Remove the bowl from the heat. Immediately whisk in 6 tablespoons cold unsalted butter, one or two cubes at a time, until fully incorporated and curd is glossy and smooth. Stir in a pinch of fine sea salt to balance the flavor.
Strain and cool
Pour the curd through a fine-mesh strainer into a clean bowl to remove zest bits and any cooked egg bits. Press gently with the back of a spoon or spatula. Cover the surface with plastic wrap (touching the curd to prevent a skin) and refrigerate until chilled and set, at least 2 hours.
Whipped Cream (to serve)
Chill tools
Chill a mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes if they are not already cold.
Whip cream
Pour 1 cup chilled heavy whipping cream into the cold bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whip by hand or with an electric mixer on medium-high speed until soft to medium peaks form (stiff peaks if you prefer firmer texture), about 2–4 minutes. Do not overwhip.
Serve
Spoon or pipe chilled lemon curd into serving dishes and top with a dollop of whipped cream. Garnish with extra lemon zest if desired. Keep leftovers refrigerated (lemon curd for up to 1 week; whipped cream for same day).