Add the remaining 2 cups of cream and beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest. Spoon 1/4 ...

Whisk in the lemon juice, eggs, egg yolk and a pinch of salt. Set the bowl over the simmering water and cook the mixture, stirring, until very thick, 5 to 7 minutes. Scrape the cream into a medium ...