4 large eggs 1 cup sugar 2/3 cups fresh lemon juice Zest from one lemon 4 tbsp butter 8 oz store-bought shortbread cookies 1 cup heavy whipping cream 2 tsp almond extract 2 tbsp confectioners sugar
Bring a small pot half full of water to a simmer.
Whisk together the eggs and sugar in a large metal or glass bowl until fully combined and a light yellow color. Place the bowl on top of the pot of simmering water, being careful that the bottom of the bowl does not touch the water.
Whisk in the lemon juice and lemon zest. Cook over the simmering water, whisking constantly, for 15 minutes, or until mixture is thick like a custard and coats the back of a spoon.
Remove bowl from heat and stir in butter. Let cool at room temperature, then refrigerate overnight (or at least for 8 hours) until the curd sets.
Shortly before serving, crush the shortbread cookies by putting them in a large ziplock bag and either break them up with a heavy pot or a rolling pin.
In the bowl of an electric stand mixer fitted with a whisk attachment, beat the cream and almond extract until soft peaks just begin to form. Then sift the confectioners sugar over the bowl and continue to beat until stiff peaks form.
Layer the whipped cream, crumbled shortbread cookies, and chilled lemon curd in parfait glasses, then serve.