1. Zest two lemons and set aside. Strain and juice lemons to get 3/4 cup of lemon juice.
2. In a heavy bottomed saucepan on medium heat, whisk together the eggs, sugar, salt, and lemon juice until blended. Add butter and lemon zest.
3. Continue cooking over medium heat stirring constantly with a wooden spoon until the curd has thickened and coats the back of the spoon.
4. Transfer to a Le Parfait resalable container and let cool for 10 minutes before transferring to fridge to cool completely.
5. Use over freshly made biscuits, cakes, muffins, and more!

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