Zest three lemons finely, making sure not to get the white pith. Juice to get 1/2 cup lemon juice, you may need one more lemon. Mix the zest and sugar together. In a standup mixer with a paddle attachment cream the butter and then add the zest sugar mixture. Add the eggs one at a time, and then add the lemon juice. Mix well to combine.

Pour the mixture into a saucepan and cook over low heat until thickened, approximately 10 min., stirring constantly. It should coat the back of a spoon and should thicken just below simmering.

Remove from heat and place into a bowl. Cover with plastic wrap directly on the curd so a skin will not form. Refrigerate until ready to use.

Blow up balloons to desired size and dip repeatedly in melted colored candy melts (microwaved 30 seconds at a time and stirred in between). You can spray the balloons with cooking spray first but they did come out for me with out it. Set them on wax paper to harden. The amount of the candy melts you use will depend on the size of the balloons and how many you make. Pop the balloon when harden and carefully remove. Leave a little candy melts for repair if needed, mine were thin on the bottom but I just painted on some chocolate so there wasn't a hole.

Before serving fill each of the 6 cups with lemond curd. Top with whipped cream and sprinkles and serve.