elaine wrote:
> Damsel in dis Dress" > wrote in message
> ...
>
>>On Wed, 28 Dec 2005 15:36:00 -0500, "elaine" >
>>wrote:
>>
>>
>>>I have 4 egg yolks - and yes, I apologize in advance for being lazy and
>>>not
>>>doing a google. Just wondering how I can use them. Not hollaindaise
>>>though. They will probably only last another day or so - or will they?
>>>I
>>>made choc. chip meringues on Saturday so maybe they're even toast now!
>>
>>The following recipe uses three yolks. Just make the filling and call
>>it pudding.
>>
>> * Exported from MasterCook *
>>
>> Lemon Meringue Pie
>>
>>Recipe By :Argo
>>Serving Size : 0 Preparation Time :0:00
>>Categories : pies/pastry
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------ --------------------------------
>> 1 cup sugar
>> 1/4 cup cornstarch
>> 1 1/2 cups cold water
>> 3 egg yolks -- slightly beaten
>> grated peel of 1 lemon
>> 1/4 cup lemon juice
>> 1 tablespoon butter
>> 1 pie crust (9 inch) -- baked and cooled
>> ---Meringue---
>> 3 egg whites
>> 1/3 cup sugar
>>
>>1. Preheat oven to 350°F. In medium saucepan combine 1 cup sugar and
>>corn starch. Gradually stir in water until smooth. Stir in egg yolks.
>>
>>2. Stirring constantly, bring to a boil over medium heat and boil 1
>>minute. Remove from heat. Stir in lemon peel, lemon juice and
>>margarine.
>>
>>3. Spoon hot filling into pie crust.
>>
>>4. In small bowl with mixer at high speed, beat egg whites until
>>foamy. Gradually beat in remaining 1/3 cup sugar; continue beating
>>until stiff peaks form.
>>
>>5. Spread meringue evenly over hot filling, sealing to edge of crust.
>>
>>6. Bake 15 to 20 minutes or until golden. Cool on wire rack;
>>refrigerate.
>>
>>Source:
>> "http://brands.bestfoods.com/"
>
>
>
> OK, I'm laughing because I'm using my 3 of my 4 egg yolks for this delicious
> looking recipe. But guess what -- I also have to use 3 egg whites. So ---
> I still have 3 yolks left!
>
> Thanks anyway:-)
>
> Elaine
>
>


But it starts the clock over. (use the fresh yolks for mayonnaise or
eggnog.)

If you have a 10" pie plate, you can use all 4 yolks -- and up
everything else in the recipe approxinately 33%.

Bob

elaine wrote:
> I have 4 egg yolks - and yes, I apologize in advance for being lazy and not
> doing a google. Just wondering how I can use them. Not hollaindaise
> though. They will probably only last another day or so - or will they? I
> made choc. chip meringues on Saturday so maybe they're even toast now!
>
> Thanks.
>
> Elaine
>
>


Sponge cake. (You'll need some more yolks, iirc)

Bob