In a large bowl beat the butter and sugar with an electric mixer for about 1 minute. Slowly add the eggs and yolks and continue to beat for another minute. Mix in the lemon juice, it will look curdled.
In a heavy saucepan cook the mixture over low heat until it looks smooth - until it no longer looks curdled. Increase the heat to medium and cook, whisking constantly - do not let it boil! Keep whisking until the mixture thickens, it should leave a path on the back of the spoon. - about 10-15 minutes.
Remove from heat and stir in the lemon zest. Transfer to a storage container (mason jar or tupperwear). Press a piece of plastic wrap or wax paper over the top to keep a skin from forming on the top of the curd. Cover tightly and store in the refridgerator for up to 1 week. Can also store in the freezer for up to 2 months.
Good Thyme Tip - Can use same recipe to make lime or orange curd. Serve with fresh fruit or over pancakes, waffles or french toast with berries or eat straight out of the jar!
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/lemon-curd/