Simple Start Lemon Curd

Ingredients:
2-3 Lemons
1/2 cup of Splenda
Pinch of Salt
1 Egg
1 Egg Yolk
1/2 tsp vanilla

Method:

1. Wash and zest your lemons.  
2. Mix the zest with the splenda in a bowl.
3. Juice lemons until you have 1/3 cup of lemon juice.  
4. Strain out any seeds.  
5. Add the juice, lemon zest & splenda & sauce to saucepan.
6. Warm over medium heat, stirring constantly, until all the splenda is dissolved.
7. Beat the egg and egg yolk together in a medium bowl
8. While whisking constantly, slowly pour the warm lemon mixture into the eggs.  
9. Continue to beat for a minute or so.
10. Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10-15 minutes.  Remove from the heat and stir in the vanilla.
11. Let the curd cool to room temperature, then transfer to a glass jar or another airtight container.  
12. Store in the refrigerator.  

Lemon curd will keep, refrigerated, for at least two weeks.