Add the sugar into a large bowl. Zest lemons into sugar. Rub the lemon zest and sugar together with your fingers until it reaches the texture of wet sand.

Add in butter. Fold lightly with a rubber spatula until combined. Add in 4 eggs, one at a time, whisking between additions, until fully incorporated.

Pour in lemon juice and whisk thoroughly until combined.

Heat the mixture in a small saucepan over medium heat, using a rubber spatula to stir constantly, scraping bottom. When the mixture starts to thicken, 4 minutes or so, use whisk to mix out any clumps. Let bubble for 1 minute. Remove from heat and transfer into a bowl. Run the lemon curd through a fine mesh strainer, pressing out any clumps. Once cooled slightly, cover with plastic wrap directly onto the surface of the curd, and refrigerate until cold.

Put all the crepe ingredients in a blender and blend until smooth (do not over blend). Pour it through a fine mesh strainer to disperse any remaining lumps, and let batter rest for at least 10 minutes before continuing.

Once the batter has rested, heat a 9” nonstick pan over medium heat. Add a small amount of butter to coat the pan, and pour in about 1/4 cup of batter. Quickly swirl batter around the pan, adding a bit more batter if necessary to cover the pan's surface. Cook without moving until most of the surface starts to look matte and less shiny, and small bubbles start to appear at edges, about 2 minutes. Flip crepe in one swift motion, cooking the other side for about 30 seconds. The top of the crepe should appear lightly golden. Remove crepe to a large flat plate or tray (crepes can be stacked directly on top of each other without sticking). Repeat with remaining batter without the need to add more butter.

Add the whipped cream ingredients in a mixer’s mixing bowl or in a large bowl if mixing by hand. Turn on medium-high speed or whisk until stiff peaks appear. Transfer into a large bowl.

Fold chilled lemon curd into whipped cream until evenly incorporated. Refrigerate until ready to use.

Once the crepes have cooled entirely, prepare a round and flat tray or a plate to build the crepe cake on. Transfer one crepe onto it. Spread about 1/3 cup of lemon cream mixture onto the crepe, spreading it to the edges using a small offset metal spatula. Repeat with remaining crepes, stacking and lightly pressing down each crepe as you layer. Finish with a layer of crepe, and garnish the top of the crepe with powdered sugar, lemon curd cream frosting, and berries if desired. Chill in the fridge for at least 1 hour before serving. Store the cake in an airtight container in the refrigerator for up to a week.