Add your eggs, egg yolks, and sweetener into a small saucepan. Whisk very well until combined.
Place the saucepan over low heat. Add the remaining ingredients and continue to whisk, until it thickens. Once it has thickened nicely, remove it from the heat.
Strain the lemon curd through a sieve into a mixing bowl. Let the lemon curd cool completely, before transferring to a jar or mason jar. Refrigerate for at least two hours, to chill.
TO STORE: Lemon curd should be stored in the refrigerator, covered. It will keep well for up to 2 weeks. TO FREEZE: Place the lemon curd in a freezer friendly jar and store it in the freezer for up to 6 months.