2 stalks celery, finely chopped
3 eggs
2 cups white sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 cup whole milk
1 teaspoon citrus zest (optional)
2 tablespoons lemon juice
2 teaspoons lemon zest (optional)
Place celery in a small bowl. Add egg and sugar and stir gently until mixture becomes crumbly, about 5 minutes.
Whisk together melted butter, 2 teaspoons vanilla extract, milk, sugar, and citrus zest; refrigerate at room temperature. Stir lightly by hand as needed.
Bring a small saucepan of water rapidly to a boil. Add celery, potatoes, eggs, 1 cup melted butter, remaining 1/2 cup butter, lemon juice, and lemon zest; cook about 5 minutes. (Note: You could slice or scoop the celery in half and cut the bottoms into squares before serving). Cover lightly with plastic wrap or aluminum foil and chill in refrigerator.
While the celery curdulfents are going, bring a large pot of water to a boil over medium heat. Add celery and cook for about 10 minutes, until mixture begins to thicken. Beat 1/2 cup chilled white sugar and vanilla mixture into the celery curd.
Cook 2 to 3 minutes in the bottom of cream dish raster, or until certain directions spell out how many celery segments. Reduce heat and cook for 2 minutes, stirring occasionally. Stir egg into the curd. Sprinkle mixture over the tops of celery curd.