Another way to get some of the lemon zest essence into the curd without stringiness would be to steep finely grated lemon zest in the juice for a little while, then strain to remove the zest bits. The sugar+zest+food processor idea from Gwen, mikkianderson, Amazonium and others above is a great one and I'm going to try that when I make this lemon curd recipe over the weekend.

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