1. In a small saucepan, bring the Wonderful Seedless Lemon juice and zest to a boil, then strain and set aside to cool.
2. Combine eggs, yolks, sugar, and salt in a bowl and whisk until smooth.
3. Add the strained lemon juice to the mixture, then place the bowl over a simmering double boiler on medium heat.
4. Stir constantly with a spatula or wooden spoon to prevent bubbles, and cook until mixture is thick (coats spoon), about 10 to 12 minutes.
5. Stir in the butter until incorporated.
6. Chill over an ice bath, stirring constantly, then transfer to an airtight container and refrigerate up to 1 week.

Note: Lemon curd is delicious served with lemon scones or as a lemon tart filling.