• Separate the egg whites from the yolks while they are cold (it’s a little easier) and set the whites aside to come to room temperature for better volume when you whip them.
• Set up a double boiler. Place a large saucepan on the stove top with a few inches of water in it. Bring the water almost to a boil and turn down to simmer. Choose a stainless steel or glass bowl that will fit on top yet partially inside the pan taking care that the bottom of the bowl does not touch the hot water.
• In the bowl, whip egg yolks with a whisk until thick and pale in color, then whisk in the sugar, 4 tablespoons of strained lemon juice and the lemon zest. Place the bowl on top of the saucepan of hot water and cook yolks, whisking until it sets, thickens, and forms a thick pudding or custard, 5-6 minutes. You will know when it it ready when the curd coats the back of a spoon. You’ll be able to draw your finger through it and the line stays. Remove the bowl of lemon custard and set aside to cool. See note below for faster cooling
• While curd is cooling, whip egg whites to stiff, glossy peaks with a standing mixer fitted with a whip attachment or a hand mixer with beaters. Next, whip the cream in a separate bowl.

  When custard is cool, gently combine all three parts: custard, whipped egg whites and whipped cream. Chill until serving time.

To Serve

• Serve in stemmed wine glasses or regular glasses topped with berries and garnished with mint. If you want to top with extra sweetened whipped cream, that's another option.