2 cups heavy cream
1 1/2 cups powdered sugar
3 tablespoons lemon juice
6 eggs, beaten
1 cup packed light brown sugar
6 egg yolks (optional)
2 tablespoons water
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate, chopped
Pour cream into medium saucepan over medium heat; swirl to prevent scorching
Beat powdered sugar, lemon juice and milk in medium bowl until smooth. Stir in eggs, one at a time. Cook 15 minutes or until mixture thickens. Stir in brown sugar, one portion at a time, just until incorporated. Remove from heat and stir in lemon juice; reduce mixer speed to medium. Cook 3 minutes or until mixture thickens. Do not overstuff pan. Roll dough into 1/4 inch thick strips; place on parchment uncovered at least 3-4 inches above pan.
Heat oven to 375 degrees F (190 degrees C).
Beat eggs, one at a time, in medium bowl, beating well after each addition. Beat at low speed, alternately with water and lemon juice, until egg yolks are frothy. Stir in sugar; beat into mixture. Place over parchment in center