Add eggs and egg yolks to a saucepan and add 1 cup sugar, whisking until combined. Slowly whisk in lemon juice.

Place over low heat and whisk constantly for 10-15 minutes until it thickens. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate for at least an hour.

Remove from the refrigerator and whisk until smooth. Add berries to a medium bowl and sprinkle with 2 teaspoons of sugar. Set aside.

Whip heavy cream until peaks form. Remove 1 cup to decorate the top. Fold ⅓ of the whipped cream into the lemon curd. Once combined add remaining whipped cream and fold until combined.

Place berries in the bottom of dessert glasses or bowls. Use an ice cream scoop to add mousse on top. Top with extra whipped cream if desired. Refrigerate for at least an hour or until the mouse is solid.