• Decide if you will make homemade lemon curd frosting or store bought.

Homemade lemon curd Instructions

• Combine the 3 egg yolks, 6 tbsp sugar, 2 tsp lemon zest, and 1/4 cup freshly squeezed lemon juice in a small bowl or measuring cup and whisk to combine.
• Pour it into a heavy bottomed pan over low- medium heat. Consistently whisk for 10 minutes until it has thickened. You don't want to rush this part or raise the heat as it will cook the eggs.
• The mixture is done when it coats the back of a spoon. If you take your finger and make a line through the curd on the back of the spoon and it stays in place, it’s done.
• Take the pan off the heat and immediately add the 3 tbsp cold butter. Stir until melted.
• Strain the curd through a fine mesh strainer to make it smooth. Then pour the curd into a container and place a piece of plastic directly on top to prevent a film. Cover and chill in the fridge for 2 hours.

Make the frosting

• In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and mix on low-medium speed for 30 seconds-1 minute.
• Stop the mixer, add in the 3 1/2 cups of powdered sugar, and turn the dial to the lowest mixing setting to mix slowly at first to combine. Move to a medium speed when the sugar is more incorporated. Mix for 2 minutes.
• Stop the mixer and add in the 3 tbsp lemon curd, 1 tbsp zest, 2 tsp cream and 1/4 tsp kosher salt if needed. Mix on medium-high speed for 1 minute-2 minutes.