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Rub the sugar and lemon zest together in a medium heatproof bowl until fragrant. Add the whole eggs, yolks and lemon juice and whisk to combine.
Place the bowl over a saucepan with simmering water and whisk constantly for 2 minutes.
Switch to spoon and stir constantly until very thick. Pass the mixture through a sieve and stir in cold butter until smooth.
Cover with plastic wrap directly over the surface and refrigerate until completely cold.