Step 1

In a blender or food processor, pulse together the sugar and lemon zest.

Step 2

In a medium-size bowl, using hand beaters or a stand mixer, cream the butter with the sugar and lemon zest mixture.

Step 3

Stir in the eggs, lemon juice and salt.

Step 4

Transfer to a medium-size pot and cook on low heat for 10 minutes, stirring constantly. The mixture will thicken as you stir it.

Step 5

Remove from heat, transfer to a small jar, and allow to chill in the fridge overnight (it will continue to thicken).

Step 6

Remove the chilled lemon curd and lightly stir in 1 cup of completely thawed whipped topping. Return to the fridge.

Step 7

Preheat the grill to medium heat. Halve and pit the plums and, using a pastry brush, brush both sides with the grapeseed oil.

Step 8

Place the plums on the grill cut side down. Cover the grill and cook until the plums have grill marks, or about 5 minutes.

Step 9

Remove from the grill and place on a plate cut side up. Allow to cool for 2-3 minutes and then top with a generous 1/4 cup of the lemon curd whipped cream.

Step 10

Optionally, garnish with a maraschino cherry.