Whisk the eggs, egg yolks and sugar. Cut the vanilla beans lengthwise, scrape out the pulp and add to the egg mixture together with the lemon zest. Whisk in a bain-marie until creamy. Cool, it is best to put the baking bowl in cold water and whip the cream until cooled. Whip the whipped cream until stiff and fold into the crem. Before serving, leave to cool for a few hours.
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