For Lemon Curd • 2 large egg yolks • ⅓ cup lemon juice fresh-squeezed preferred (80ml) • 2 Tablespoons granulated sugar • ¼ teaspoon table salt • 4 Tablespoons unsalted butter cut into pieces (56g) For Frosting • 1 cup unsalted butter softened (226g) • 3 cups powdered sugar (375g)

In a small saucepan, whisk together egg yolks, lemon juice, sugar, and salt.

Add butter and cook over medium-low heat.

Whisk constantly until butter is melted and the mixture has thickened. The whisk should  be able to coat the back of  a spoon. 

Remove from heat and pour through a fine mesh strainer into a heatproof bowl.

Covering lemon curd with wax paper and placing in the fridge.

Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds).

Gradually add powdered sugar until completely combined.

Drizzle in cooled lemon curd and stir until completely combined.

Spread or pipe over cake or cupcakes then enjoy!