Grated Zest of 1/2 lemon
 1/3 cup strained lemon juice
 5 Tablespoons sugar
 Equivalent of 1 egg
 1/2 teaspoon vanilla
 
 Combine zest, juice and sugar in small saucepan and bring to a simmer. In a
 small bowl, beat “egg” until light.
 
 Beat some of the hot lemon mixture into the “egg”. Scrape the “egg” mixture
 back into the saucepan. Cook, stirring constantly and reaching all over the
 bottom and sides of the pan, until the mixture barely starts to simmer
 around the edges. Continue to cool and stir about 15 seconds. Pour through a
 strainer set over the bowl. Stir in the vanilla. Cool. Lemon Curd may be
 refrigerated, covered, for at least 1 week.
 
 Source: Art of Low-Fat Desserts by Alice Medrich
 Makes: 2/3 cup.