<span></span>This recipe is a perfect way to use up egg yolk orphaned by meringues, macaron, angel food cake, or Italian buttercream. Since I make at least one of these on a regular basis, I get to make a lot of curd. This recipe is easy, no-waste, and decadent. Double, or triple it if you like. After all, it freezes nicely. Just store it in small containers for quick defrosting.