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In a small, non-reactive saucepan, whisk together egg yolks, lemon juice, sugar, and salt.
Add butter and cook over medium-low heat, whisking constantly until mixture is thickened.
Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding.
Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy.
Gradually add powdered sugar until completely combined.
Drizzle in cooled lemon curd and stir until completely combined.
Spread or pipe over cake or cupcakes.