I recently wrote a guest post for Glutenvy Girl,wherein I used 3 egg whites. That meant I had 3 egg yolks to use. I had some lemons on hand, so I made lemon curd.
3 Egg yolks
2 Meyer lemons
1/2 stick butter
1/3 cup sugar
Whisk the egg yolks and sugar together in a metal bowl until they are creamy.
I’m not much of one for measuring, so I squeezed the juice from the lemons directly into the sugar and egg yolk mixture through a strainer.
I zested the lemons right into the mix as well. Note: I probably should have done this before squeezing them out, I think they would have been easier to zest!
Then set the metal bowl on top of a pan with about an inch of boiling water in the bottom, to make a double boiler.
Stir the mixture while it bubbles, making sure to continually scrape the sides. Do this until it gets thick enough to coat the back of a spoon. Once it has thickened up, remove it from the heat, and add the butter bit by bit, melting it into the mixture. Pour all of the lemon curd into a container, and keep it in the refrigerator.
You now have a delicious spread to put on yogurt, toast, waffles, pancakes, or really anything you want to add a fresh, lemony flavor to!
I first had it on pancakes (I used Pamela’s Pancake mix) with powdered sugar. Mmmmm!