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Whisk together the lemon zest, juice and sugar in a heatproof bowl.
Whisk in the eggs, and add the butter.
Heat in the microwave in 30 second intervals, stirring between each burst.
Cook for around 4-5 minutes, until the curd coats the back of a spoon.
Pour through a fine sieve into a sterilised glass jar and leave to cool completely. It will thicken as it cools