Dissolve the gelatin in the water.
Place the eggs and yolks in the top of a double boiler.
Whisk to combine.
Whisk in the sugar and lemon juice.
Add the butter pieces.
Place over hot water and, stirring constantly,
bring to 172 degrees on a candy thermometer.
Tear the gelatin into little pieces and whisk into the curd.
Use at once or pour into a storage container, cover the surface with plastic wrap;
poke a few holes in it and refrigerate to cool.