1 c sugar
3/4 c freshly squeezed lemon juice
6 egg yolks
2 eggs
1 T freshly grated lemon peel
1 1/2 c heavy cream
In the top of a double broiler over simmering water, combine sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, whisk constantly (so you don’t get lumps), until thermometer reads 160 degrees. Pour mixture into a bowl, cover with plastic wrap and place in refrigerator until chilled. When mixture is cold, whip the cream until you get soft to medium peaks. Gently fold a quarter of the whipped cream into lemon mixture to blend, then fold in remaining cream. Spoon into individual dessert glasses or bowls.
If desired garnish with sweetened whipped cream and berries on top.
