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How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd

|How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd

As someone who doesn't like wasting food, I'm always looking for ways to use leftover ingredients. I have a bag in my freezer and collect all the vegetable scraps and bones until it's enough to make a batch of bone broth. I also use leftover lemon peel to make home-made vinegar and use it as environmental-friendly, chemicals-free all-purpose citrus cleaner.

But how about egg yolks and egg whites? Not all recipes require both and you may end up wondering what to do with them. As long as you make sure that you store raw egg whites or egg yolks sealed in the fridge for no more than two days, they can be used in other recipes.

Freezing tips for eggs

Egg yolks don't freeze very well - they become too thick when frozen. However, there is a trick you can use if you plan to use them in a savoury recipe: simply add a pinch of salt (about ¼ teaspoon per 8 egg yolks), beat in, seal well and freeze for up to 3 months.

Yes, you can place egg whites in freezer bags and freeze in batches for up to 3 months. When ready to be used, defrost in the fridge overnight.

How to use leftover egg yolks:

How to use leftover egg whites:

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Preparation time

Hands-on
Overall

Nutritional values (per serving, ¼ cup):

2.6 grams 0.3 grams 2.2 grams 39.5 grams 13.6 grams 138 calories
Total Carbs2.9grams
Fiber0.3grams
Net Carbs2.6grams
Protein2.2grams
Fat39.5grams
of which Saturated13.6grams
Energy (calories)138kcal
Magnesium and potassiumtrace

Macronutrient ratio: Calories from carbs (7.3%), protein (6.3%), fat (86.3%)

Ingredients (makes 8 servings, ~ 2 cups):

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Start by washing and zesting the lemons... |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  2. ... and then halve and juice them. |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  3. In a bowl, mix the egg yolks with powdered erythritol and add stevia (if used for additional sweetness). |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  4. Pour in the lemon juice and add the lemon zest. Mix until well combined. |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  5. Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl. |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  6. Keep stirring for 8-10 minutes or until the custard starts to thicken. Then take off the heat.
    If you are planning to use the curd in a pie, add the thickener mixed with water (arrowroot or gelatine). |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  7. Add butter cut into small pieces and mix until melted and well combined.
    Don't worry if the curd is not smooth or looks scrambled. To fix it, you can use a blender or a food processor and pulse for just a few seconds. |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  8. Place the bowl with the curd in a larger bowl filled with ice water (cold water with ice cubes) and mix until the curd is chilled. |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd
  9. When done, place in an airtight jar and keep refrigerated for up to 10 days. Lemon curd works great as a dip with grain-free crackers, poured over berries, as topping in parfaits such as Eton Mess or filling in pies (arrowroot or gelatine should be added for a firmer texture). Enjoy! |How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (16)

A convenient way to freeze and store extra egg yolk is to add the salt, mix then pour into one of those small fluted candy molds I have seen you use for fat bombs.  One mold holds one yolk.  After they freeze I remove the mold and keep frozen in an air tight container.  No need to guess how many yolks in a container, just pull them out as you need them.

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That's fantastic Jill, thanks for the tips!

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Lemon curd has been one of my very favorite treats for years. It is something I often gave as Christmas gifts. I swore off refined carbs about two months ago, so it's exciting that I can still enjoy lemon curd. This is so yummy. Thank you for the recipe.

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It's the best way to use many leftover egg yolks at once. I hope you like it! Smile

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So so delicious <3 Smile Thanks for the great recipe!

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Thank you!

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I JUST started eating "the Keto Way" to kick off the new year.  I made the Buns this morning, EXCELLENT!", and saw this little recipe.  GREAT Idea!  
I never even thought to make Lemon Curd, which I LOVE, thinking it was too fattening to eat.  I'm really LIKING this new way of eating!  
Thank you so much for such wonderful recipes and i've found such support from the Keto Diet group.  It has helped me tremendously!!  I may have otherwise been too unsure and even scared to try this way of eating but I have just started coming out of the "flu" and am feeling pretty great, especially after making this Delicious Lemon Curd!!!  Smile

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Thank you Sharon, I'm glad you liked them both! Smile

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I very rarely (almost never) post on the web. But! I love this site. I've been doing Atkins since it first started. It was very unfashionable then. I was told many times that it would kill me. Years later I no longer need insulin or diabetes meds at all. And all my other 'stuff' is much better than it was. (Blood pressure-epileptic migraines-bipolar and others). Anyhow, I have a question...
About citrus - the zest in particular. I read something somewhere (cant remember where) about the pericarp sometimes carrying some sort of pathogen (along with the usual problems of pesticide). Do you know anything about this?
I'm wondering if there is a safe way to wash the lemons? Somehow I don't think washing under the tap would be adequate. Getting organic lemons where I live in Australia is nearly impossible. But I love the idea of using the whole of the fruit. I use the insides and I get my bioflavanoids fron the white layer. Currently I throw the zest away. I've been using pure essential lemon oil instead of using zest because I have plenty of other stuff to worry about. But any advice or even pointers to places for information would be so appreciated. (please).
I would really like to make this old favourite.

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Thank you Rowan, I really appreciate that! Sorry for the late reply, it takes time to go through all my comments on a regular basis Smile I haven't heard of this issue but I always get organic unwaxed lemons and wash them properly before using. I think that "non-organic" lemons will be an issue even if you wash them. The pesticides may not be in the fruit but will still be in the peel. I haven't tried essential oil to make this recipe but that actually sounds like a great alternative if you can't find organic lemons. Hope it works - let me know if you try it!

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This looks great! My Mom loves lemon curd but doesn't like the taste of Erythritol very much. Do you think granulated Splenda would work in this recipe if we powdered it? I imagine it would be sweeter than an equal volume of erythritol, but we could just not add the liquid sweetener.  

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Yes I think that should work too. I don't personally use Splenda so I'm not sure how it tastes / how sweet it is. I think that Xylitol would work too - it's slightly sweeter than Erythritol and also has a cooling effect. So you'll have to try and see how sweet you like it Smile

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Made this with lemons and limes and it's fantastic! Smooth, creamy and not too sweet (I skipped the stevia). Thumbs up!

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Thank you Marie, I will have to try adding some limes! Smile

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This is awesome!! Just made your fabulous bread and have exactly 6 egg yolks in the fridge! Clever thinking Smile

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Thank you Joanna! Hope you like it Smile

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