In a large heat-safe bowl whisk together eggs, egg yolks, sugar and lemon juice. Place over a pot of simmering water and cook for 20-25 minutes, stirring constantly. Lemon mixture will thicken and coat the back of a spoon. When it is done, you can run your finger over the back of the spoon, and the mixture will not run.
Pour into a separate bowl and let cool for 15 minutes. Cover directly on the surface with plastic wrap. Place in fridge for 2 hours or until chilled.
In an electric mixer, whisk heavy cream until soft peaks. Add powdered sugar and mix until stiff peaks form. Fold into the chilled lemon mixture.
Spoon into cups and place in to refrigerator for 2 hours or until ready to serve. Top with whipped cream and berries if desired.
