Ingredients
Scale
- 1 stick unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Zest and juice lemons; set aside.
- In a bowl, cream butter, sugar, lemon zest, and salt. Gradually add eggs and lemon juice until combined.
- Cook mixture over low heat until thickened (8-10 minutes). Let cool.
- In another bowl, whisk together whole eggs, sugar, lemon zest, and juice; cook over simmering water until thickened (12 minutes). Cool and refrigerate for 1-2 hours.
- Whip egg whites separately until stiff peaks form; fold into the chilled lemon filling.
- Whip cold heavy cream with powdered sugar until peaks form; gently fold into the mixture along with the cooled lemon curd.
- Pour into serving cups and chill for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 29g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 130mg