We are overwhelmed with medium eggs. Not the extra large eggs that the customers want, but the medium eggs that our feral chickens lay. There has been a surge of warmer, for us, weather, and the chickens have responded by increasing their output, while they devour more and more bugs and fresh spring weeds.
Overwaitea had huge lemons on today at 5 for $2 so I brought home a bag and started cracking eggs. Lemon Curd is an old brit recipe that my mother use to make.
You can spread it on toast like jam, use it in lemon tarts or as lemon pie filling, or put it inside cookies and doughnuts, yum.
6 large or 10 med egg yolks, separated (reserve the egg whites for meringue or macroons)
1 c. sugar
Juice and zest from 3 large lemons
1/2 c. butter
Immediately spoon into sterilized jars and seal with 2 part lids. Will keep in the refrigerator for 8 weeks.
Makes 3 cups of lemon curd.