In a double boiler mix the egg yolks, sugar, and lemon juice together. Turn the fire on medium heat and let the mixture cook  

stirring occasionally with a metal hand whisk. Cook for 30 minutes until the mixture thickens to the consistency of yogurt. Remove from 

the flame and stir in the butter. Set the lemon cream aside to cool.

In an electric mixer with the paddle attachment cream together the cream cheese, sugar and lemon zest.  Set aside. In an electric mixer 

with the whisk attachment whip the heavy cream and ½ cup of sugar to soft peaks. Wash the fresh berries, place them in a bowl and 

let them sit in the lemon juice and 1 Tablespoon of granulated sugar.

Line up 6 tall glasses and layer berries, lemon cream mixture, cream cheese mixture and whip cream until reaching the top of the glass.  

Finish off the glass with 

a fresh berry that hasn't been soaked.