Not sure what to do with six egg yolks, I looked around the kitchen and spotted some fresh lemons. The problem was solved and I made a batch of lemon curd, which then was used to make lemon and raspberry tarts (and there’s some left for toast).
Here’s my recipe (requested by Andrea McKenna @ajmckenna via Twitter)
6 egg yolks
3/4 cup caster sugar
80g chilled butter (cubed)
Zest and juice from two lemons
Whisk egg yolks and sugar in a saucepan and then put on a low heat. Add the butter, lemon juice and zest and whisk until the mixture thickens. Strain through a sieve into a sterilised jar. Enjoy!