Lemon and fruit curds
Made From Scratch: The Best Lemon Curd
It's for the very best lemon curd ever. I know that is a huge claim and one that I don't make lightly. You see I've always made lemon curd with a combination whole eggs and egg yolks. What happens is that the egg whites cook quicker than the yolks which results in wisps of egg white through the curd. But this recipe using just yolks is easier to handle and it tangy enough to give you that very lemony hit that you crave with lemon curd.