Lemon Curd: use these leftover egg yolks!

If you often make macarons, meringue and other egg-white-heavy recipes, you end up with bowls filled with yolks. Custard, Flan and Creme Brulee are a great way to use these but today, SWEETTABLESCAPES is in the mood for Lemon Curd. This thick, rich, tangy, lemony custard is delicious on its own, topped with fresh fruit, inside a macaron or as a garnish for many desserts. We also love mini tartlets filled with it. It is easy to make and keeps well in the fridge.

If looking for a Passover dessert, make tartlets with a kosher crust and fill them with curd. Your guests will love them!!



You’ll need:

2 large eggs plus 6 large egg yolks

1 cup sugar

Pinch of salt

freshly grated zest of 2 lemons

2/3 cup fresh lemon juice (about 3 lemons)

1 1/2 sticks (12 TBsp) butter or Passover margarine


Beat eggs, yolks, sugar and salt with an electric mixer until pale and thickened.

Beat in lemon juice, add margarine. Bring to a simmer in a medium saucepan over medium heat, whisking.

Cook until thickened, 3 to 4 minutes.

Pour through a fine sieve into a bowl, stir in zest.

Refrigerate until cold, about one hour.



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