Passover Lemon Curd

1. 1

   Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened.

2. 2

   Beat in the lemon juice; add the margarine.

3. 3

   Bring to a simmer in a medium saucepan over medium heat, whisking.

4. 4

   Cook until thickened, 3 to 4 minutes.

5. 5

   Pour through a fine sieve into a bowl; stir in zest.

6. 6

   Refrigerate until cold, about 1 hour.

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