lemon curd sauce on gluten free brownies

moms cake for her birthday (I made it with mom's and Bodhi's assistance and a pre-made mix by Pamela's Baking Company :) mom wanted a lemon curd sauce like her Godmother used to make so I made it. It was tart but good and in combination with brownies it was perfect (but maybe next time more sugar!).

These are fresh farm eggs from the farmers market.

Light Lemon Curd(from Chocolate and the Art of Low Fat Desserts)

1/3 cup strained, fresh lemon juice

2 tsp fresh lemon zest

5 tbsp sugar

1 large egg, room temperature

1/2 tsp vanilla extract

In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.

Transfer to a small airtight container and store in the fridge.