With a crumble of shortbread cookies on top.
In small saucepan, whisk eggs and 1/3 cup sugar. Stir in juice and oil. Cook over medium, stirring until thickened, about 4 minutes. Strain into bowl. Press plastic wrap directly on surface of curd. Chill for 20 minutes. Whip cream with remaining 3 tbsp. sugar until firm peaks form. In 4 small glasses, layer cream and lemon curd. Top with cookies.