Whisk the whole eggs, yolks and sugar in a saucepan until smooth, then put the saucepan over a low heat.
Add the butter, lemon juice and zest then whisk continuously until the mixture has thickened. Strain through a sieve into a sterilised jar.
Lemon curd keeps, covered, in the fridge for 2 weeks. If you have leftover lemon curd you can use it the next day to spread on toast, pancakes, or even give someone a jar of lemon curd as a gift as part of a homemade hamper.
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