Add lemon juice, sugar, eggs, and egg yolks to a medium heat-proof bowl (I use glass pyrex). Whisk until combined.

Place the bowl over a sauce-pan with steaming water to make a double-boiler. Whisk until it is thick and reaches 160F (use an instant read thermometer to check). Add the cubed butter and whisk until well combined. Whisk in the vanilla bean paste.

Remove from heat & cover the Meyer lemon curd with plastic wrap, ensuring that the wrap is directly on top of the curd's surface. Transfer to your refrigerator and wait until completely cool before using.