Luscious Lemon Curd (Sugar and Gluten free)
After I made a fluffy, white cake using lots of egg whites, I wanted to use up all my yolks as an icing for it. This lemon curd is quite thick so if you want to use it for drizzling, use more butter until it's the consistency you're looking for. With all the yolks that are in it, it's very high in protein and good fats. Of course, if you don't want to use up a large quantity of yolks, you can always make half of this recipe. It will keep in the refrigerator for at several days. This sauce is good on pound cakes, crepes, pancakes and waffles.