Meyer Lemon Cream with Graham Crackers, and Sea Salt

I wanted to wrap up the meal with something mind-blowing, so I decided to make Meyer Lemon Cream. It is one of the best recipes that I have ever made! I recommend making it, so here is the recipe!

Meyer Lemon Cream with Graham Crackers, and Sea Salt
Serves 4

3 large eggs
2/3 cups of sugar
2 teaspoons of finely grated Meyer lemon zest
1/2 cup of fresh Meyer lemon juice
2 tablespoons of unsalted butter, cut into small pieces
1 1/2 cups of chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt

Cook the eggs, sugar, and lemon juice over a double boiler over medium heat. Whisk until the mixture is thick enough to coat a spoon. Remember to whisk it constantly, 8-10 minutes.
Transfer the mixture to a blender fitted with a whisk attachment,  and blend on low speed, adding the butter gradually, until the mixture is smooth.
Transfer the lemon curd to a medium glass bowl,, and cover with plastic wrap. Chill in the fridge for at least 2 hours.
Just before serving, whisk the heavy cream into the lemon curd, until everything is combined, and turns a lighter color.
Layer the lemon cream, and graham crackers into bell jar glasses. Top with homed whipped cream, extra crumbled graham crackers, meyer lemon zest, and sea salt. Enjoy with a spoon!

*The lemon curd, without the cream, can be made up to 1 week ahead*