What To Do With Extra Egg Yolks Part 2—Citrus Curds

If you make a lot of meringue-based buttercreams, or even a lot of white cakes, you’ll eventually have a day that you have a lot of extra egg yolks. If you have any sense of not wasting materials, which translates into not wasting money, you’ll probably try to think of something to do with those yolks.

You could go ahead and make ice cream, like I suggested before, but that can get fattening if you do it too often. Not that it stops me, but I have to say it.

You could make citrus curds, which can be made with either yolks alone or a combination of yolks and whole eggs. Using only yolks will make a curd that can be spread like preserves, but isn’t thick like a buttercream. Thin layers of it in torted cakes will give them a nice bright citrus flavor.

The basic recipe for lemon curd using yolks is 4 yolks, 3 oz. lemon juice, ½ cup + 1/8 cup sugar, and 4 Tbsp butter. Whisk those in a pan over medium to high heat until they thicken, just to the boiling point, then remove from the heat and strain into a small container. Store the curd in the fridge until you need to use it. It will thicken when it cools off, but the all-yolks version stays relatively soft.

To make lime or orange curd, substitute lime or reduced orange juice for the lemon, and decrease the sugar to ½ cup.

 Kara Buntin owns A Cake To Remember LLC in Richmond VA, and cake supplies online at www.acaketoremember.com and www.acaketoremember.etsy.com