Makes about 1-2/3 cups. Difficulty
3 large eggs 1/3 cup sugar Grated lemon zest of 1 lemon 1/2 cup strained fresh lemon juice 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces 1/2 teaspoon gf vanilla
In a medium stainless-steel or enamel saucepan, whisk together eggs, sugar and lemon zest until light in color. Add lemon juice and butter. Cook, whisking, over medium heat until butter is melted. Then whisk constantly until mixture is thickened, simmering gently for a few seconds.
Using a spatula, scrape filling into a medium-mesh sieve set over a bowl and strain filling into bowl. Stir in gf vanilla. Let cool, cover, and refrigerate to thicken.
This keeps refrigerated for about a week.
Serve this delectable curd with a warm savory scone.