Yield: Yields about 1-1/4 cups
This smooth, creamy mixture of lemon, eggs, sugar, and butter has a refreshingly bright, tart flavor.
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Return the mixture to the saucepan and set over medium heat. Cook, stirring constantly with a wooden spoon and scraping the bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes. Draw your finger along the back of the spoon; when the curd is done, it should hold the trail.
Remove the curd from the heat and strain it through a fine sieve into a bowl. Whisk in the vanilla and salt. Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using.
Make Ahead Tips
The curd can be made up to 5 days ahead; refrigerate in an airtight container.
Add 3/4 tsp. finely chopped fresh rosemary to the saucepan with the lemon juice and butter and bring the mixture to just under a boil. Remove from the heat and let sit for 1 hour. Bring the mixture to just under a boil again, and continue as directed.
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