Passover Lemon Curd

• 2 large eggs plus 6 large egg yolks
• 1 cup sugar
• Pinch of salt
• Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
• 1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces

1. Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened.
2. Beat in the lemon juice; add the margarine.
3. Bring to a simmer in a medium saucepan over medium heat, whisking.
4. Cook until thickened, 3 to 4 minutes.
5. Pour through a fine sieve into a bowl; stir in zest.
6. Refrigerate until cold, about 1 hour.

eggs, sugar, salt, lemons, margarine

Taken from www.epicurious.com/recipes/food/views/passover-lemon-curd-393045 (may not work)