In a double boiler, combine the whole eggs, egg yolk, and sugar.  Add the lemon zest and juice and stir.  Cook the curd uncovered over simmering water, stirring occasionally, until a thick mixture is formed, about 25 minutes.  Be patient and do not stir too much.  If the water in the double boiler boils too fast, turn down the heat.  Remove the bowl from the heat and whisk in the margarine in small pieces.  Cool for 5 minutes and then cover with plastic and refrigerate overnight.  To use immediately, place the bowl of lemon curd in a larger bowl containing about 2 inches of ice and 1 cup of cold water.  Let the smaller bowl sit in the ice for 15 minutes and the curd will be ready to use.

Divide the dough in half.  Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼ -inch thick. Every few rolls, peel back the top parchment and sprinkle more flour on the dough.