Whisk lemon juice, zest, sugar, eggs and egg yolks together in a small saucepan.
Turn the heat to medium-low, add the butter and stir continuously until the curd begins to thicken and reaches 170 degrees on an instant-read thermometer, about 6 minutes. Don't worry if you see some curdled eggs in the curd as you will strain the curd next.
Strain the curd into a bowl, using a fine-mesh strainer, discarding any solids.
Place in a bowl and let cool for 20 minutes in the refrigerator.
Beat heavy whipping cream until stiff peaks form.
Beat softened cream cheese on medium for 2 minutes until soft and creamy.
Add curd and beat for another 2 minutes until no lumps remain.
Fold in the whipped cream until combined.
Pour the mixture over the cooled crust. Refrigerate for at least 4 hours or overnight.