Whisk the whole eggs and egg yolks together in a bowl for 2 minutes. Add the lemon juice and the sugar and whisk for another minute.
Put the mixture in the top of a nonreactive double boiler and cook over simmering water, stirring constantly, until thickened, 5 to 6 minutes. Remove from the heat, set the pan in the ice bath, and stir until cold. Refrigerate until firm.
While this curd recipe is so good that I use it for tarts, it is also lovely for serving with fresh berries or, as the English and French do, spreading it on brioche toast.
Using an ice bath (bowl of ice and water larger than the pan you are cooking with) is the best way to cool the curd.
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