Grab a bowl and place it over a pot of simmering water on medium heat. Next, make sure the bottom of the bowl does not touch the water surface. As it begins to boil, reduce heat to low to keep the water simmering.

Place the egg yolks and sugar, then whisk together until it incorporates. Continuously whisk the egg and sugar to prevent it from curdling.

Add the lemon zest, lemon juice, and salt. Then whisk continuously for 5 minutes.

Add the butter and whisk it to the curd till it melts. Continue whisking until the curd is thick enough to hold whisk marks and bubbles appear on the surface.

Remove the curd from the heat, grab your strainer, and strain it onto a jar or container of choice. Set aside to cool.

After you have made it, let the lemon curd cool down.

Use an airtight container and put it in the freezer.

Afterward, tightly seal the lid of the container.

To ensure that no air will get inside the lemon curd container, use a cling wrap and cover it around the lid.

Finally, put a date on the airtight container.