This is a great way to use up egg yolks when you have made a Pavlova and can be spread under the whipped cream on the pavlova or used on toast, in tartlets etc
- 4 Egg Yolks
- 3/4 Cup Sugar
- Juice of 2 Lemons
- 2 Tablespoons Finely Grated lemon Rind
- Mix together
- Cook slowly until thick.
Do not rush the cooking or this will curdle / scramble.