Lemon Curd Whipped Cream

Into a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill the handheld mixer’s beaters alongside the bowl.)

Starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the lemon curd and whip just until the mixture mounds softly when dropped from a spoon.

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