5 eggs
1 c. sugar
1 stick (4 oz.) unsalted butter, melted and cooled
1 c. fresh lemon juice (4 to 5 lemons)
2 c. heavy cream
1 tbsp. freshly grated lemon zest (from 3 lemons)
Sprigs of fresh mint, for garnish

In a large bowl, combine the eggs and sugar. Using an electric mixer, beat at medium speed until pale, about 5 minutes. Beat in the melted butter in a thin stream. Add the lemon juice.

Pour egg mixture into top of double boiler. Cook over moderate heat, whisking constantly, until the mixture thickens, about 15 minutes.

Transfer custard to medium bowl and refrigerate for at least 1 hour, stirring once or twice.

In large bowl, beat heavy cream until it forms soft peaks. Fold cream into chilled custard. Fold in lemon zest. Serve in chilled stemmed glasses, garnished with sprigs of mint.