Lemon Curd – 3 large egg yolk – ½ cup granulated sugar – ½ tablespoon lemon zest about 1 lemon – ¼ cup fresh lemon juice about 2 lemon – Pinch salt – 4 tablespoons unsalted butter softened to room temperature and cut into 4 piece Lemon Muffin – 2 cups all-purpose flour 240g – 1 teaspoon baking soda – 1 ½ teaspoon baking powder – ½ teaspoon salt – 1 tablespoon milk powder optional – 6 tablespoons unsalted butter 85g, softened to room temperature – ¾ cup granulated sugar 150g – 1 Tablespoon lemon zest roughly 2