In a medium saucepan, mix together lemon juice, sugar, and egg yolks.
Place on medium-high heat and stir constantly until mixture starts to thicken. ** This will take about 10-15 minutes.
Remove from the heat and add salt, zest and chunks of butter, a few at a time. Stir well until the butter is completely melted.
Allow the lemon curd to cool to room temperature. Place in an airtight container.
Refrigerate for at least 6 hours or until chilled completely through.
After using, store any leftovers in the refrigerator.
**While the curd is cooking, drag a wooden spoon or silicone spatula through it. Make sure that your spoon is touching the bottom of the saucepan as it drags through the curd. When your spoon leaves a clear trail (that quickly disappears) in the bottom of the pan, the curd is ready.The calories shown are based on the recipe being divided 6 ways, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**