Yes! They do fine if frozen. If you think you'll be using them for baking, stir in a bit of sugar to prevent some degradation. Oh, how we do like to prevent degradation.
I'll have to try that. I'd like to see if yuzu juice would work—I substitute yuzu for key lime when I make key lime pie (my choice for pi day, as it's the easiest pie to make) and it is so good. I use bottled yuzu juice—I've never found fresh yuzu yet, although I'm sure the day will come. Thanks for the new method!
Your curds and whey have a way with me, Marissa!!!
Unused egg yolks can be frozen? And then unfrozen? I'm not sure how to use this information, but I'm very glad to have it. xo
Yes! They do fine if frozen. If you think you'll be using them for baking, stir in a bit of sugar to prevent some degradation. Oh, how we do like to prevent degradation.
Yes, we do! We do not like degradation. We do not like degradation at all! xo
This cake sounds amazing, per your usual. I have such a long running list from your collection but this is going to the top of the list!
Feel free to halve the recipe, or make it and freeze some. She is a delicious and obliging cake.
I love the quick, easy way to make a curd. Thanks.
Honestly? It's my new favorite thing.
Don’t mind if I do…
I think you may have changed my baking life, what there is of it. I see more lemony things in my future!
That sounds like a big win to me, plus! No scurvy!
Avoiding scurvy is always a good thing.
Oh my gosh, this is amazing. My lemon curd came out beautifully and I'm on my way to making mango lime ginger. Thank you, thank you. Thank you.
I'll have to try that. I'd like to see if yuzu juice would work—I substitute yuzu for key lime when I make key lime pie (my choice for pi day, as it's the easiest pie to make) and it is so good. I use bottled yuzu juice—I've never found fresh yuzu yet, although I'm sure the day will come. Thanks for the new method!