On Sat 07 Mar 2009 09:54:56p, Dan Abel told us...

> 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!
>

Thanks, Dan!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.