1. Prepare the Crust:

1. In a medium saucepan, whisk together eggs, sugar, lemon juice, lemon zest, and salt until well combined.
2. Place the saucepan over low heat and add butter cubes. Stir continuously until the butter melts and the mixture thickens (about 10-15 minutes). Do not boil.
3. Once thickened, remove from heat and strain through a fine-mesh sieve to remove any lumps or zest if desired.
4. Pour the lemon curd into a jar or container, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours before serving.