In a small saucepan, combine lemon juice and sugar. Cook over low heat, stirring, until sugar has dissolved, forming simple sugar syrup. Set aside to cool completely at room temperature or in the fridge.

In a small bowl, lightly beat eggs and egg yolks. Slowly add beaten eggs into cold sugar syrup in the saucepan.

Heat over low heat for five minutes, stirring constantly, until bubbles begin to form at the edges. Do not bring to a boil.

Remove from heat; press through a strainer into a bowl to remove any curdled eggs. Set aside to cool.

Serve lemon curd in individual dessert cups, or layer lemon curd and crushed ladyfingers in tall glasses, as shown. Serve chilled.