When making lemon curd do you opt to use whole eggs or just the yolks ? Using whole egg causes white bits that need straining-do the whites assist in the making, if not Ill leave them out.
Lrmon curd is a custard. The yolks are used for thickening. Save the whites for merengue and then use it for a lemon curd tart. Or use them in a batch of scrambled eggs or something rather than tossing them.
