Technically, though, life gave me egg yolks. I was testing a recipe for Robyn Webb and had 5 egg yolks left: what to do? Well, lemon curd of course! Okay, the decision wasn't as fast as that, but that was the verdict. Plus, lemons were on sale!
Of course eating lemon curd by itself would be strange, so I had to come up with something...I had blueberries from testing a smoothie recipe and bought shortcakes at the store. Keep reading, or scroll down, to see the final two pictures to find out what I made :)
I found Alton Brown's recipe for lemon curd and went to town! (or to the grocery store, and then home, and then into my kitchen)
2) Add 1/3 cup of lemon juice and lemon zest from 4 lemons
3) set the bowl on a pot of simmering water (make sure the bottom of the bowl does not touch the water) and whisk for about 8 minutes (mine took more like 12) until the mixutre is a lighter yellow color and coats a wooden spoon
4) take the bowl off the heat and mix in 1 stick of butter (!!!!) one piece at a time (I used salted because that was what I had)
According to Alton Brown, lemon curd should last 2 weeks in the refrigerator covered first directly by a layer of plastic wrap.