Add yolks, juice, zest and sugar to a heavy bottomed sauce pan and whisk to combine.
cook over medium-high heat stirring constantly with a flexible silicone spatula scraping bottom and side of the pan constantly to avoid scrambling of the yolks. Cook until the mixture coats the back of a spoon and has come to 160˚F.
Remove from heat and add salt and butter and stir until combined. Strain the curd through a medium mesh sieve into a medium bowl.
Cover the top with plastic wrap allowing the plastic to come into contact with the entire top surface.
Refrigerate until fully chilled and set for at least 1 hour before using. Store in an airtight container in refrigeration for 7 days.
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