Chef Greg's Lemon Curd Recipe: 2 large eggs 4 large egg yolks 1 cup granulated sugar 1 cup freshly squeezed lemon juice (from about 6 lemons) 2 tablespoons finely grated lemon zest Pinch of kosher salt 4 ounces (1/2 cup) unsalted butter, cubed and softened Whipped Cream: 2 cups heavy cream ½ cup powdered sugar 1 teaspoon vanilla bean paste (or extract) For Assembly: 8–12 shortbread cookies, lightly crumbled Powdered sugar or mint, for garnish (optional) Instructions: 1. Make the Lemon Curd: In a