Step 1

In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.

Step 2

Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.

Step 3

Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.