1 cup heavy whipping cream
1 recipe lemon curd
Pour the cream into a chilled bowl and whip with a hand mixer on medium to high speed until thickened—the cream should hold soft peaks but not look clumpy or grainy. If you get to that stage, simply add a little liquid cream and mix on low speed until it smooths out.
Fold a quarter of the whipped cream into the lemon curd: gently scoop the cream and let it fall back into the curd, rotate the bowl a quarter turn and repeat. Continue until the two are mixed evenly.
Fold the rest of the plain whipped cream into the curd base using the same method. Chill if not using immediately.