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Place the sugar in a medium sized pot, and over it zest the lemons.
Rub the sugar and zest together between your fingers, this helps release the oils.
Pour the lemon juice into the pot and gently stir it into the sugar.
In another bowl, crack all the eggs and add the salt. Using a fork, beat very well (try to break up as many white bits as you can).
Pour the eggs into the sugar and whisk well. Set the pot over low heat.
Cook, stirring constantly until the curd thickens and registers 170 F on an instant read thermometer (or until it coats a rubber spatula).
Slice the butter and set it in a bowl. Place a sieve over it.
Pour curd through the sieve into the butter to remove zest and any egg bits.
Stir until butter is thoroughly melted.
Pour the curd into an airtight container and store in the fridge. It should keep for about 2 weeks, longer if frozen.