Many recipes call for egg whites, but then I have egg yolks sitting in the fridge going to waste. Just looking for some recipes that make good use of the yolks.
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hardlikearmour is a trusted home cook.
French toast using yolks only in the custard is really good. Lemon curd is another great idea. Custards of other sorts.
amysarah is a trusted home cook.
Mayonnaise, bearnaise or hollandaise sauces, fruit curds, pastry cream, ice cream...
Sabayon (an Italian or Southern French sweet custard) is made with egg yolks, sugar, and wine. I just added an Eggplant dip that requires one egg yolk too.
AntoniaJames is a trusted source on Bread/Baking.
Aioli!! There was an entire contest on Aioli, if you want more ideas: http://www.food52.com/contests... The other ideas for using them in any custard are good. Or add them to a quiche or frittata. ;o)
Here is a little lemon pudding that is delicious:
On Food52 there is the very popular Lazy Mary's Lemon Tart, I like any lemon tart. A press in shortbread crust will make it easy but you can use a sweet pie crust.
And I've made the Alice Medrich lemon squares posted here - truly the best:
June is a trusted source on General Cooking.
Madeleines use a lot of egg yolks. This time of year when I'm making my Amaretti agli Pignoli and Macarons au Chocolat, I also make Madeleines with all the yolks.
When I make lemon chiffon cake I use the leftover yolks to make lemon curd to put between the layers.
You can preserve lemon curd by canning it, but only if you use bottled lemon juice due to unpredictable acidity levels (http://nchfp.uga.edu/papers/2006/06ift-lemoncurd.html).
You can also freeze egg yolks if you mix a teaspoon of sugar into each yolk to keep the ice crystals from getting too big.
Mayo, hollandaise, zabaglione.