Home Cooking
My baking project for the week was lemon cheesecake squares. I was in a lemon cheesecake kind of mood. I wanted it to be baked and I wanted it to have layers. When my mind is set on something, there's no compromising.
I found this great recipe, which was pretty much EXACTLY what I wanted (post to follow). Only, I had 2 egg yolks left over from making the low fat raspberry muffins (using 2 egg whites there) so I wanted a lemon curd recipe that used up egg yolks. Instead of using the lemon curd recipe suggested in that link, I went and found my own. If that seems irrational to you, just think about having 2 rogue egg yolks sitting in your fridge. It's unseemly. It's one of those things that bothers me. The same applies to unused egg whites. This recipe from Taste.com came to my rescue.
