Lime (or lemon) curd is a great way to use up eggs. I use whole eggs, but if you have some left over yolks you that works too. I also had some yogurt made with whipping cream left over from the holidays, which went perfectly with this.
Shared on Gluten Free Fridays
Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
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Looks great! It’s going to be warmer in a few days here in Florida, so I may make this over the weekend. 🙂 Yum!
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy