Lemon curd with egg yolks instead of whole eggs is incredibly rich and extra thick. It is a tangy, sweet, velvety curd that is almost like a citrus custard. It is insanely addictive and a definite crowd pleaser. Slather it on scones, shortbread, and French toast, or use it as a filling for a cake or pie. You can even swirl it into yogurt, ice cream, and even cheesecake to make an extraordinary dessert.Using egg yolks only makes it extra thick, so it is perfect to use as a cake filling.
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