4 vast eggs
1 glass sugar
1 tablespoon finely ground lemon pizzazz
1/2 mug crisp lemon juice
squeeze genuine salt
1/2 measure (1 stick) unsalted margarine, cut into pieces
In a heatproof vessel, whisk together the eggs, sugar, lemon get-up-and-go and squeeze, and salt. Include the margarine. Set the astonish (not in) a pan of stewing water and cook, whisking continually, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.
Spill the mixture through a fine-work sifter into a medium vessel. Place a bit of material or wax paper specifically on the surface of the lemon curd and refrigerate until totally cool, at slightest 2 hours and up to 2 days.