Lemon curd (or how to use up leftover egg yolks)

Need a recipe to use up those extra egg yolks?

With six egg yolks in the fridge after a batch of friands, I made a double batch of the lemon curd recipe listed below. Even then I'd wish I'd made more. Extra thick and zingy with lemon, this is heaven in every spoonful.

Use it on toast, in butterfly cakes, in tarts, on sponges, with ice cream or to sandwich meringues.

This also makes a lovely gift--if you can bear to part with it, that is!


Lemon curd

1/2 cup lemon juice
100g butter
1/2 cup sugar
3 egg yolks + 1 egg

1. In a heavy saucepan, slowly melt butter into lemon juice over low heat, stirring regularly.
2. In a separate bowl (a glass measuring cup may be easier to pour), lightly whisk together the sugar, eggs yolks and egg.
3. Add 2 tablespoons of the lemon butter into the egg mixture (this reduces the risk of scrambled eggs).
4. Slowly add the egg mixture into the lemon butter, stirring constantly. I added a tablespoon at first, then two tablespoons, then three tablespoons, then poured the remainder in a slow and steady stream.
5. Increase the heat to medium-low and continue stirring until the mixture thickens slightly. This could take 5-10 minutes. Remember that the mixture will thicken upon cooling.
6. Store in the fridge and slather generously over thick slices of toast or use to fill lemon tarts or sponge cakes.

Variations: Substitute the lemon juice with the same amount of orange juice or passionfruit pulp for orange curd or passionfruit curd.