Meyer Lemon Cream with Graham Crackers and Sea Salt

3 large eggs
2/3 cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
1/2 cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1 1/2 cups chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt (such as Maldon)

Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.

Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you’re not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.

Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.

DO AHEAD: Lemon curd can be made 1 week ahead. Keep chilled.

3 more ideas for … Meyer Lemon Cream

The tart layer in this easy dessert—made by enriching lemon curd with heavy cream— is so good, you’ll want to make it the base of other sweets, too. A few suggestions:

Cake Slather cream on a slice of vanilla pound cake at teatime (or snack time).

Tart Chill, then spoon into a prebaked tart shell, garnish with whipped mascarpone, and you’ve instantly got lemon cream pie.

Fruit and Cream Layer in bowls with fresh fruit. Finish with a bit of raw sugar.