Beat the butter and sugar in a bow with a low-speed electric mixture. Continue for about 2-3 minutes until the mixture is creamy.

Mix in the yolks and eggs to the cream. Add lemon juice.

Pour this mixture into a saucepan.

Turn on low heat, then stir the components until they’re smooth. Once smooth, turn the heat to medium. Simmer and stir until the curd is thick. It should mark 170 degrees on a candy thermometer.

Remove from heat.

Move the curd to a bowl and put plastic wrap over the top. Let it cool for ten minutes before moving it to the fridge to thicken.