1. Rinse and dry two lemons; finely grate the zest. Squeeze the 3 lemons.
2. In a small saucepan, combine the lemon juice, zest, sugar, and butter. Cook over low heat until the butter is melted. Add the two egg yolks, whisking. Whisk until thickened. Remove from heat and let cool.
3. Whip the cream until semi-firm.
4. Fold 4 tablespoons of whipped cream into the cream, lifting the mass. Divide the mixture into cups and sprinkle with chopped peanuts. Refrigerate for 30 minutes before serving.