Grate zest from the lemons, then squeeze out the juice. 
Beat butter and sugar until blended. Add eggs one at a time. 
Gradually add lemon juice, mix in zest. Transfer to a saucepan. 
Cook over medium-low heat, whisking constantly for 14-16 minutes. 
Transfer to a bowl, cover with plastic wrap, and chill for 2 hours. 
Notes 
:
Properly drain the cucumber to remove excess moisture. Chill for at least 30 minutes before serving to enhance flavor.
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