Finally get round to making lemon curd. Have been procrastinating - and not for lack of lemons. Incredible luxury, having only to step out into our back garden in order to have as many lemons as we can use. Eggs too are local. Four ingredients - lemons, eggs, sugar and butter. Debate basically only about proportions and whether to use whole eggs, yolks only or a combination. Yolks only always seems wasteful, despite cookbooks airy suggestions of making meringues. One extra egg white not a problem, but a recipe that calls for four whole eggs would use alternatively eight egg yolks, generating a great many not desperately wanted meringues. And four eggs is only creating a couple of cups of curd. Doubling the recipe and opting for yolks only would mean sixteen egg yolks and sixteen egg whites surplus to requirements. To say nothing of the cardiac special. Yes, you can freeze them and postpone the problem, but. So use the whole eggs, whisk like crazy because the aim is not to create scrambled eggs. And voila.
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