The Bojon Gourmet

6 Place the butter and lemon zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside.
7 In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the lemon juice.
8 Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and reaches 165- 170ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. Lower the heat to very low as it gets closer to being done. If the mixture starts to curdle or bubble, immediately remove it from the heat and proceed to the next step.
9 Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk to incorporate the butter and lemon zest. 
10 Pour the curd into storage jars and let cool for a few minutes, then cover the jars with lids and store in the fridge. The lids and warmth of the curd will prevent it from forming a skin on top. 
12 Chill the curd until thick enough to enjoy, 30-60 minutes, or up to 2 weeks. 
13 To freeze, pour the curd into straight-sided jars and leave 1/2-inch of head room on top for the curd to expand. Lid the jars and freeze for up to a few months. Thaw in the fridge overnight before using.