I've only made curd once and I use a recipe that called for only egg yolks. I see many more recipes that use the entire egg. What is the difference in taste and texture of the two? Thanks in advance.
I have no idea. I would love to know the difference the recipe I use is whole egg and its wonderful. Very thick and smooth and rich.
I have made lemon & orange curd only & they require only egg yolks. I have never seen a recipe with whole eggs.