- Whisk 4 whole eggs, and 4 yolks with 1 cup sugar in a sauce pot. Reserve the 4 remaining egg whites.
- Add salt, lemon juice, and zest to egg/sugar mixture. Set over medium heat, stirring until it thickens to a loose pudding.
- Strain and allow to cool.
- Whip egg whites with remaining ¼ cup sugar until stiff peaks form. Fold into lemon mixture. Whip cream with vanilla and fold into lemon/egg white mixture.
- Spoon into bowls or serving cups and chill until ready to serve.