3/4 cup fresh squeezed lemon juice
3 large eggs
3 large egg yolks
1 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
Whisk first 3 ingredients together and then strain through a fine mesh sieve into a medium sized metal bowl. Stir in sugar and then set bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until thickened and an instant-read thermometer inserted into the mixture registers 160°F, about 10 minutes. Remove the bowl from over the water. Add butter; whisk until melted. Transfer curd to a bowl and cover with plastic wrap directly onto the surface of the curd. Will keep refrigerated for about a week.