3 egg yolks

6 tbsp granulated sugar (75 g)

2 tsp lemon zest (from ½ lemon)

¼ cup lemon juice (about 2 lemons)

3 tbsp unsalted butter, cold

1 cup unsalted butter (227 g), softened

3 1/2 cups powdered sugar (420 g)

3 tbsp lemon curd

1 tbsp lemon zest (from 1 lemon)

2 tsp cream or milk

1/4 tsp kosher salt (optional)

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In a saucepan, whisk together egg yolks, sugar, zest, and lemon juice.
Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon.
Remove from heat, stir in cold butter, and let cool completely.
Beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
Add lemon curd, lemon zest, cream or milk, and salt (if using). Beat until fluffy and well combined.
Use immediately to frost cakes, cupcakes, or cookies.

Store-bought lemon curd can be used to save time.

Swap lemon zest for lime or orange zest for a citrus variation.

Add more lemon curd for extra tang, or more sugar for sweetness.

Fold in whipped cream for a mousse-like texture.

Sift powdered sugar before adding for extra smooth frosting.