A luscious and tangy lemon spread perfect for desserts or as a topping.
Melt the butter in a medium saucepan over low heat.
Use low heat to prevent the butter from browning.
Remove the saucepan from the heat and whisk in the sugar, lemon juice, lemon zest, and salt until combined.
Ensure the sugar dissolves completely for a smooth texture.
Whisk in the egg yolks until the mixture is smooth.
Add the yolks gradually to avoid curdling.
Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
Do not let the mixture boil to prevent scrambling the eggs.
Strain the mixture through a fine mesh strainer into a bowl to remove any lumps.
Straining ensures a silky smooth spread.
Let the mixture cool to room temperature, stirring occasionally.
Stirring prevents a skin from forming on the surface.
Transfer the spread to a container and refrigerate until ready to use.
Store in an airtight container to maintain freshness.
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