- In a large heat-safe bowl whisk together eggs, egg yolks, sugar and lemon juice. Place over a pot of simmering water and cook for 20-25 minutes, stirring constantly. Lemon mixture will thicken and coat the back of a spoon. When it is done, you can run your finger over the back of the spoon, and the mixture will not run.
- Pour into a separate bowl and let cool for 15 minutes. Cover directly on the surface with plastic wrap. Place in fridge for 2 hours or until chilled.
- In an electric mixer, whisk heavy cream until soft peaks. Add powdered sugar and mix until stiff peaks form. Fold into the chilled lemon mixture.
- Spoon into cups and place in to refrigerator for 2 hours or until ready to serve. Top with whipped cream and berries if desired.