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In a small saucepan, add a cup of lemon juice, half a stick of butter, and two tablespoons of cream.
Heat over medium until simmering.
Whisk four eggs and two egg yolks with a cup of sugar.
Stream in the hot lemon juice mixture.
Add that back to the pot and cook over medium, stirring constantly until thickened.
Strain into a container, add a pinch of salt and vanilla, and then refrigerate until chilled.