What to do with egg yolks?
I separated several eggs for a meringue (it's Passover time), and am now left with yolks. What to do with them? I don't eat dairy products so Hollandaise or Bearnaise sauce not really options. Other thoughts or ideas?
I had this issue when I made an angel food cake. I found a lemon curd recipe that uses 8 yolks. It tastes great (but no better than my usual recipe). It's on epicurious: http://www.epicurious.com/recipes/foo...
If you don't have 8 yolks, you could probably divide the recipe in half (or whatever).
Note: I didn't make the cake, so I can't tell you if it's any good (although you obviously wouldn't be trying it now anyway).
i'm sure there are plenty of non-Hollandaise and non-dairy ideas here: