8 large eggs
1¼ cups sugar, divided
1/2 tsp. kosher salt
Juice and zest of 4 medium lemons
1 tsp. vanilla extract
1 cup heavy cream
Combine four whole eggs and four egg yolks (reserve the four whites) in a heavy-bottomed medium saucepan. Whisk together. Stir in one cup of the sugar, salt, lemon juice, and zest and stir until smooth and the salt has dissolved. Cook over medium heat, stirring constantly until thickened like pudding, 10 to 12 minutes. Add the vanilla extract. Strain into a medium bowl and chill. Beat the cream in a separate bowl to medium peaks and refrigerate.
Place the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Whip on high. Reduce the speed to medium and slowly add the remaining 1/4 cup of sugar, whisking until you have stiff peaks. Remove the lemon curd from the refrigerator and alternately fold in the whipped cream and the egg whites until mixture is smooth. Spoon into eight small bowls and chill for one hour. Serve with whipped cream or fresh fruit. Can be made one day ahead, covered, and refrigerated.