Add eggs, egg yolks, sugar, zest and juice, and a pinch of salt into a saucepan, and whisk well.
Place the small saucepan over low-medium heat until the sugar has dissolved. Add the cold butter one piece at a time, whisking until each addition is melted and incorporated. Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon.
Pour the lemon curd into a strainer in order to catch any of the cooked egg whites and zest. Set aside, and once cool, pour into a mason jar.
The lemon curd can be stored in mason jars for up to a week in the refrigerator. Dollup on top of ice cream, in between cake layers, or serve with pancakes. Enjoy!