For the Lemon Curd

• To make the lemon curd, add the lemon juice, large egg yolks, granulated white sugar, salt and lemon zest to a medium saucepan or pot. Whisk everything together.
  1/2 cup (120 ml) fresh lemon juice, 4 large egg yolks, at room temperature, 3/4 cup (150 g) granulated white sugar, 1/8 tsp salt, 1 tbsp (10 g) lemon zest
• Heat the lemon mixture over medium-low heat for 20-25 minutes, whisking frequently, until thick. It should coat the back of a spoon once thick enough. 
• Remove it from the heat and slowly whisk in the cold, cubbed butter.
  1/2 cup (112 g) unsalted butter, cold and cut in cubes
• Once all of the butter is melted in, transfer the curd to a heatproof, small bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely in the fridge.
• Store leftovers in an airtight glass jar in the fridge for up to two weeks.