1/2 cup fresh lemon juice
1/2 cup sugar
4 egg yolks, beaten
2 cups whipped cream

In a 3 quart saucepan, heat the sugar, lemon juice and egg yolks over medium low heat. Stir constantly until mixture has thickened. Allow to cool.

With clean whisk, beat cold heavy cream until light and fluffy with a tablespoon or two of confectioners or superfine sugar. Add a drop or two of vanilla or lemon extract, if desired.

Fold whipped cream into lemon mixture and refrigerate until ready to serve.