We're coming up on lemon season! And with relatives and friends with lemon trees I am sure to be pleasantly overwhelmed with the sweet and sour little fruits. I had a recipe that called for egg whites which left me with some yolks. After a quick search I found an idea for this lemon curd which is absolutely de-lec-ti-ble. This makes a small amount but it is very very sweet. It would go perfectly on some biscuits or pancakes, or eat it by itself.
3 egg yolks
1/4 cup honey
1/4 cup fresh squeezed lemon juice
1/4 cup butter
Whisk egg yolks until very smooth. Add to saucepan and stir in honey and lemon juice over medium-low heat. Stir frequently until mixture thickens and will coat the back of a spoon. Take off heat and add butter in small chunks, stir until melted. Transfer to bowl and refrigerate.
You can make this in the micro too. Great way to use up egg yolks after making a recipe using just egg whites.
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