While they are heating, whisk together the eggs and yolks until fully blended. Very slowly add the hot cream mixture to the eggs, whisking constantly. Strain through a fine sieve and reserve. The custard mixture may be made ahead and refrigerated. When you are ready to prepare the pudding, remove the curd and custard from the refrigerator.
Place slices in a single layer to cover the bottom of the pan.
Spread half the lemon curd over this. Cover with another layer of cake, then the rest of the lemon curd. Pour the custard over all. Place the baking pan in a larger pan containing 2 inches of water. Bake 30 to 40 minutes, until the custard is set.