Sauce

Puree ingredients together except for cheese and pine nuts.

Add puree, pine nuts and cheese to saucepan and heat.

Mix all ingredients in a saucepan. Simmer. Adjust until you're happy with it.

In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks.

Makes 1 1/2 cups