In a large sauce pot, whisk together eggs and yolks until smooth and homogenous.
Whisk in sugar and salt very well. Slowly whisk in the lemon juice.
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.
Remove from heat and stir in butter. Strain into a bowl or a plastic wrap lined baking sheet.
Cover with plastic wrap, poke a few holes and refrigerate until cold.
Make the Whipped Cream:
In a large bowl, whip the heavy cream with a whisk until stiff peaks.
Assemble:
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.
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.
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.
Use immediately or store refrigerated for up to one week!
Notes
Presentation - You will get the most beautiful presentation (and freshest taste) if you whip your cream and fold in the lemon curd just prior to serving.Flavor Tips - You will get the brightest lemon flavor when you use fresh lemons for your lemon curd.Technique - When making your lemon curd, I mean it when I say “stir constantly”. You want to keep stirring until it is 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 curd does not run down the spoon into the line.Helpful Tools - Unless you’re feeling especially buff today (some days are better than others) I like to use a stand mixer with the whisk attachment for my whipped cream. This helps to at least balance out all the constant stirring from making the curd!Variations - If you are short on time, you could also use store-bought lemon curd, though they have varying degrees of sweetness so I can not vouch for the excellence of the results. If using store-bought then you will need about 1 cup of lemon curd for this recipe. Another time-saver would be to make my lemon whipped cream with lemon zest!Storage - Store lemon curd whipped cream in the refrigerator covered with plastic wrap for up to a week.Yields 1 quart