So many different recipes.. some have whole eggs.. some have yolks only.. some have a mixture of both. What is the advantages of each method of making them?
Do you have a preference? I have made a few and they all have had yolks only. They have been good, but I didn't know if there was a reason to use the whole eggs over just yolks or both.. my mind is all over the place. I have a cake coming up that will call for a lemon curd and the recipe I have isn't as firm as I'd like it to be. Can anyone help me figure this out? I'd try a bunch, but my diet won't allow me to eat anything fun like curd and cake.. 
Thanks for any advice you can give.
I don't know the real reason for using only egg yolks, but here is my guess.
The yolk is the part of the egg that has the fat in it which helps with the emulsion or the ability of the ingredients to combine smoothly. Yolks do not take air very well, so this helps to keep the sauce thick and smooth.
Egg whites would cause the sauce to possibly become fluffy and then deflate, making a gross mess. The albumin in the whites can also cause lumps. Yolks can lump also if cooked too quickly.
The nice thing about using just yolks is that you can freeze the whites for use in another recipe. I know you are supposed to be able to freeze yolks, but it's never worked for me.
HTH
Michele
Thanks Sugarflowers.. I think I'll have to break down and just give some a try.. I have been doing some looking on-line and it seems the all yolk varieties are richer (obviously from the extra fat) and that the ones with the whole eggs have to be mixed more carefully as the whites can curdle. It's enough to make a girl go bananas.. LOL.
This is a wonderful lemon curd. I use it to make lemon rolls. Hope this helps.
LEMON CURD:
3 eggs or 5 egg yolks
1 c. granulated sugar
1/4 c. butter
1/2 c. lemon juice
1 tbsp. grated lemon rind
TO MAKE LEMON CURD: In top of double boiler, combine 5 ingredients. Cook stirring over simmering water until consistency of melted honey. Keep covered and refrigerated until ready to use.
Egg whites cook up a lot firmer than egg yolks, hence the egg variable in the pp's recipe. You could add a whole egg (or more cornstarch) if you have a recipe that you would like to thicken up. I always strain my curd as it comes off the stove anyway - even without egg white bits and overcooked yolk lumps, there are the chilazae (sp) to think about. Mmmm.... lumpy.
Thanks everyone.. so much information here and I am ever greatful for everyone who is willing to share with me. If you have ANYTHING to add please do. I am going to have to give some recipes a try.. it'll be hard not to eat it all though.. I love lemon curd.. mmmmmmm.
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