When I was looking for recipes, I realized a lot required more egg yolks than egg whites (generally speaking, I have enough egg whites in my freezer, so I try using whole eggs where possible). This one uses the entire egg and doesn't leave your kitchen full of half used items. I am also a fan of most recipe I find at joyofbaking.com. She presents all her desserts in ways that seem doable, even if the end result looks like it was made by a pro. When making this, make sure you use fresh lemon juice. The bottle stuff won't cut it for lemon curd. Also, zest the lemons before you juice them so you don't end up needing as many lemons.
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