From extra egg yolks was born a big batch of orange curd. I made lemon curd a bit ago and whipped out my new Food in Jars cookbook to whip up this tasty batch of “creamsicle” curd.
You can freeze egg yolks (directions here) but this is a great way to use them.
started with…
did this…
got this…
do this…
- use between layers of bought or homemade pound or sponge cake
- insert into cupcakes
- use as the base of tarts
- serve with a cheese platter
- use with scones or toast
- give it away
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