Serve this dairy-free curd alongside our Pecan Torte.
Beat eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in lemon juice; add margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.