Do you ever have a recipe that uses just part of the egg and then you're left with having to figure out what to do with the remaining egg? Well, I happened to have 4 egg yolks left from my pavlova recipe that only used the whites, so I googled egg yolk recipe and found one for lemon curd that only used yolks - brilliant! and it changed up my pavlova - I usually use whipped cream and berries, but this time I added the lemon curd - it was perfect and the lemon lovers in my family were happy. Best part - it was super easy to make:)
In a heavy pot at med-high heat or in the top of a double boiler add
4 large egg yolks
2/3 c. sugar
lemon zest from 2 lemons
1/3 c. fresh squeezed lemon juice
1/8 tsp. salt *if you are using salted butter in the last step - omit the salt in this step
Whisk until completely blended, then continue to whisk as the curd cooks.(if you don't whisk, you may end up with a lumpy curd)
Keep whisking until the curd starts to thicken, about 10 minutes (just when you think nothing is happening - all of a sudden it starts to thicken)
Remove from heat and add in
6 tbsp butter (I used unsalted) - do this 1 tbsp at a time, stirring the butter in before adding the next tbsp.
Stir until smooth.
Pour into a bowl or jar and cover with plastic wrap to prevent a film.
When cool, remove the film.
You can use it in yogurt parfaits, in a tart, on a pavlova, on a biscuit - or just eat it on a spoon - whatever you choose - enjoy!