I do what someone else mentioned - whir the lemon zest along with the sugar, using my immersion blender - to maximize the lemon flavor, reduce the size of the zest pieces. I do intend to try this method, but also want to recommend this method, in the slow cooker - takes longer but very little work and it makes a great lemon curd. A bunch of the ladies at the office are now using this method, http://www.food.com/recipe/the-national-trust-heritage-lemon-curd-crock-pot-or-traditional-275052

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