Whisk egg yolks, egg, sugar, lemon juice, and a pinch of salt in a large heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until pale and thick, 4 to 5 minutes. Strain mixture through a fine sieve into a bowl. Whisk in butter. Cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Refrigerate for at least 1 hour.
Whisk heavy cream with a mixer on medium-high speed until stiff peaks form. Fold whipped cream into lemon curd. Use immediately.
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