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Whip together the eggs and sugar until light and fluffy and a pale yellow.
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Mix in the lemon zest and the lemon juice.
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Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top.
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Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes.
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Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken.
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When slightly cooled, fold in the heavy cream and whisk until smooth.
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Allow to cool and enjoy!