b'yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan, with the bowls base resting abovenot inthe simmering water. (Pour out some water if necessary.) Cook, whisking occasionally (you dont need to whisk constantly), until the mixture is thickened and custardy, about 10 minutes. Meanwhile, half-fill a large bowl with ice and cover with cold water. Remove the bowl with the custard in it from the saucepan and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let it cool, folding the mixture occasionally to cool and thicken it. In the bowl of a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold it into the cooled lemon custard. Cover, and refrigerate until ready to serve. (The lemon cream can be kept refrigerated for up to 48 hours before use.)CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Artisan Series Orange Muscat'