Lemon Curd (yolks)

Cracking my brains on how to use the yolks after using 12 whites for the macaron orders. So I searched the internet and my own blog. The lemon curd on my blog used whole eggs, hence here's a new one using yolks. It's a good way to use up the yolks.

Ingredients

6 yolks

1/2 cup lemon juice

200g caster sugar

113.4g butter

1. Beat yolks and sugar till light and fluffy in a metal bowl.

2. Add lemon juice and beat to combine.

3. Heat mixture in metal bowl over simmering pot of water (double boil) and stir continuously till thickened. It is important to stir continuous or you may end up with scrambled eggs. 

4. Take it off heat and add butter little by little.

5. Place cling film over curd, touching surface and chill till ready to use.