Lemon Pudding Parfait - cooking recipe

Ingredients

4 large egg yolks
2 large eggs
2/3 c. fresh lemon juice (3 to 4 lemons)
1/2 c. sugar
4 Tbsp. unsalted butter
finely ground zest of 1 lemon
1/2 pt. heavy cream, chilled (not ultra pasteurized)
1 pt. raspberries

Preparation

In top of double boiler, whisk egg yolks, whole eggs, lemon juice, sugar, butter and lemon zest.
Cook over boiling water. Scrape pan bottom often.
Stir constantly for about 15 minutes until thick.
Strain curd through sieve into medium heat proof bowl.
Cover and refrigerate for 4 hours.