Delicious lemon curd - use up your leftover egg yolks

I use a lot of egg whites to make my macarons and I always end up with a lot of egg yolks in my fridge. One way of using up the yolks is to make lemon curd.
Homemade lemon curd is delicious, very easy to make and you know exactly what's in it. It is very versatile, here's a few examples how you can use your lemon curd: in lemon meringue pie, lemon meringue cupcakes, stir into your morning yogurt for an instant boost, use it as a pancake topping or you can even rub it onto your chicken before roasting.
Don't forget to use sterilized jars and your lemon curd will keep in the fridge for several weeks. Once you have opened them consume within 1-2 weeks.


Here's the recipe I use, that makes 500ml approximately, so you will need 2-3 jars.



3 tbsp cornflour
50g caster sugar
3 lemons
50g unsalted butter, cubed
3 egg yolks




Combine the cornflour and sugar in a bowl. Measure out 275ml cold water and add just enough to make a paste. Finely grate the lemon zest into a medium pan, add the rest of the water to the pan and gently warm up over a low heat.
Squeeze the lemon juice into the cornflour paste then pour the mixture into the pan and whisk together. Cook until thickened, whisking all the time.
Cube and stir in butter, then the egg yolk one by one. Heat very gently for 1 minute then remove from the heat. Leave to cool, then pour into the sterilized jars.
I always label my jars with the name of the content and the date I make them.

Enjoy!

Pondtail Bakery