Peel the Buddha's Hand. The zest is pure gold. Finely mince the peel. You should end up without 1 1/2 tablespoons of it, depending on the size of your Buddha's Hand.
Set up a double boiler, placing a metal bowl or pot on top of a saucepan, set over medium heat and filled with an inch or two of water. The bowl should not touch the water. Whisk the sugar and yolks in the bowl until combined. Pour the lemon juice into the bowl and add the Buddha’s hand zest, whisking until the mixture thickens up and gets glossy, about 3 minutes. Remove from the heat and stir in the butter chunks. Pour into a container and bring to room temperature before chilling.
Make the sunburst yogurt: Scoop or pour 1/2 cup of yogurt into a bowl. Spoon a tablespoon of warm citrus curd into the center of the yogurt. Using the skinnier end of a chopstick, drag the tip from the center of the curd circle, curving to the left. Continue drag-curving from the middle of the curd until you’ve made sun rays shooting out from around the curd. Then, taste a bit of sunshine.
PS- You can use whatever yogurt you'd like. I'm amenable to Greek yogurt with its thick pucker that transports me to Seattle. Or, I also like the looser cow's milk yogurt made by Straus Organic Yogurt. But, I'm a devoted fan of the lovely goat's milk yogurt from Redwood Hill Farms.
PPS- Don't have Buddha's Hand on hand? (I had to do it). Feel free to add lemon zest for a basic curd or mix it up and add the zest from bergamot (if you can find some!), blood orange, cara cara, tangerines, or even clementines. I'm an equal opportunity citrus curd lover. I've also been known to make Feijoa (Pineapple Guava) Curd when it's in season.