In article 0>,
Wayne Boatwright > wrote:

> On Wed 04 Mar 2009 10:24:23p, Wayne Boatwright told us...
>
> > I'm curious, though, what a large quantity of egg yolks could be used
> > in, particularly baked goods.
>
> Following up on own post to eliminate excessive replies...
>
> I want to thank *everyone* for their terrific suggestions. Some, although
> great ideas, weren't appropriate for my timing just now, but saved for some
> future date, another crop of lemons, and another chocolate angel food cake.
> What I did...
>
> I made several jars of lemon curd, a pint of mayo with light olive oil, and a
> lemon meringue pie. Lemon curd keeps well, we have been usiing the mayo, and
> the lemon meringue pie is all gone. :-)
>
> Thanks again, everybody!

Congrats! Glad that it worked for you!

--
Dan Abel
Petaluma, California USA