Step 1

Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.

Step 2

In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. 

Step 3

Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.

Step 4

Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 – 2 hours or until completely chilled.

Step 5

Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.

Step 6

Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.

Step 7

Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.