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In a medium saucepan place lemon juice, lemon rind, butter, and sugar. Heat, stirring occasionally, over medium heat until the butter has melted and the sugar has dissolved.
In a bowl, place eggs and additional egg yolks and whisk until combined.
Whisking the eggs, slowly pour in the lemon mixture. It is important to keep whisking while you do this.
Strain the lemon curd mixture through a sieve back into the saucepan to remove any 'eggy bits'.
Cook over low heat until the mixture has thickened and coats the back of a spoon. At low heat, this can take as long as 10 minutes. If you are more experienced, use medium heat and it will take as little as 5 minutes.
Be careful not to overheat and overcook the mixture – you will then have lemon-flavored scrambled eggs. I like to not risk further cooking of the curd by immediately placing the saucepan into ice water to stop any further cooking. Stir regularly while the curd cools.
Once the mixture has cooled place in a sterilized jar and store in the fridge. Lemon curd will last for a couple of weeks in the fridge and it can be frozen.