Options? Well I could have used them to make egg-tempera - the classical form of paint used for illuminated manuscripts or murals such as the Sistine Chapel ceiling, or I could make something yummy such as Lemon Curd. Many recipes require the use of whole eggs, but I have one that involves just egg yolks. It makes a decadently rich, golden orange, sizzlingly zingy and dangerously moreish spread that is great in jam tarts, on cakes or commonly spread on buttered toast (not margarine please, we'll forget you ever suggested that, thank you very much!).
OK, team, here's what you'll need to do:
Zest a couple of lemons with a fine grater. (I really do mean the fine one, it takes no longer than the chunky one and makes the zest a million times better. My mum believes that she can save time using the chunky grater, but it means you spend ages chewing your way through great toenail sized chunks of lemon peel and it just shouldn't be that kind of eating experience! Sorry mum).
Liberate 4 large lemons of their juice and whisk with
1 Tablespoon of Cornflour.
Add 1 cup of sugar and whisk together.
Add the fine zest that you made so carefully.
Beat 6 egg yolks and combine with the lemon juice mixture.
Place in a glass bowl ontop of a gently simmering saucepan of water, known as a Bain Marie. (This is accredited to Mary the Jewess, a third century alchemist but I like to think of her using her Bain Marie (Marie's Bath) to make lemon curd.
Gently stir the lemon curd with a wooden spoon as it heats up. Keep stirring it and don't let it get too hot otherwise you'll get sweet, lemony scrambled eggs.
As it cooks, gradually add chunks of butter (half a cup in total) and when it has thickened enough to coat the back of the spoon, hey zingo - you'll have a batch of home made lemon curd.
Pour into sterile jam jars and store in the fridge.
It makes an excellent gift for someone, but make sure they are the calibre of person who'd really appreciate homemade lemon curd :)
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