Sweet Kitchen Cravings

1 Combine the sugar and lemon zest in a medium saucepan, rubbing the mixture between your fingers to help release the oils. Add the egg yolks and salt and whisk together until the mixture lightens in color.
2 Slowly stream in the lemon juice while whisking and mix until combined.
3 Place the mixture over low heat, stirring constantly with a heatproof spatula, until it thickens and reaches at least 170°F on an instant-read thermometer (up to 180°F for a thicker curd), about 7-10 minutes. The curd should coat the back of a spoon, and when you run your finger through it, the line should hold its shape without the curd running.
4 Remove the pan from the heat and strain with a fine mesh sieve to filter out the lemon zest. Stir in the cubes of butter until melted and fully combined. Place plastic wrap directly on the surface of the curd and refrigerate for at least 2 hours or until completely chilled. The curd will continue to thicken as it cools.
5 Serve over ice cream, fill cakes and pastries, or enjoy by the spoonful. Store in a jar or an airtight container in the fridge for up to 2 weeks.