Whisk together the eggs, yolks, granulated sugar, and lemon juice in a medium mixing bowl until fully combined, ensuring there are no lumps remaining in the mixture.

Place your mixing bowl over a pot of simmering water, creating a double boiler effect to cook the mixture slowly and evenly without scrambling the eggs.

Add the small pieces of unsalted butter to the mixture in the bowl. Continue to cook while whisking continuously until the curd thickens, resembling the consistency of yogurt.

Once thickened, place a fine mesh strainer over a heat-safe bowl and pour the lemon curd through it to achieve a smooth texture by removing any cooked egg bits.

To avoid a skin from forming on your curd as it cools, press waxed paper or plastic wrap directly onto its surface. Refrigerate until chilled and set before serving or using in recipes.