Spread the curd evenly in the fully baked tart shell and refrigerate until chilled, 2 to 3 hours. Remove from the heat and strain through a coarse-mesh sieve placed over a bowl. Cook slowly, stirring constantly with a heatproof rubber spatula, until the butter melts and the mixture is thick enough to coat the back of the spatula and leaves a clear trail when a finger is drawn through it, 7 to 8 minutes.
In a nonaluminum saucepan over medium heat, combine the eggs, egg yolks, sugar, lemon juice, lemon zest and butter. Transfer to a wire rack and let cool completely. Continue to bake until the shell is golden, 7 to 10 minutes more. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Bake for 20 minutes, then lift an edge of the foil. Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Meanwhile, position a rack in the lower third of an oven and preheat to 375☏. Refrigerate or freeze the tart shell until firm, about 30 minutes. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking. Trim off any excess dough by gently running a rolling pin across the top of the pan. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom.
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