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In a large bowl, beat the butter and sugar with an electric mixer,
about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in
the lemon juice. The mixture will look curdled, but it will smooth
out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low
heat until it looks smooth. (The curdled appearance disappears as
the butter in the mixture melts.) Increase the heat to medium and
cook, stirring constantly, until the mixture thickens, about 15
minutes. (Once it was completely melted, mine thickened and
reached 170º in just a few minutes, so watch it closely.) It should
leave a path on the back of a spoon and will read 170°F on a
thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the
curd to a bowl. Press plastic wrap on the surface of the lemon curd
to keep a skin from forming and chill the curd in the refrigerator.
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