Can you use all whole eggs instead of 3 egg yolks and 2 in making lemon curd?

It is not recommended to substitute all whole eggs for 3 egg yolks and 2 in making lemon curd. Here are a few reasons why:

- Egg yolks are richer in fat and proteins compared to whole eggs. They contribute to the creamy texture and richness of the lemon curd.

- Whole eggs contain more water compared to egg yolks, which can alter the consistency of the lemon curd, making it thinner and less creamy.

- The proportion of egg yolks and whole eggs affects the setting and thickening of the lemon curd. Using only whole eggs may not provide enough thickening power, resulting in a runny curd.

If you don't have egg yolks on hand, you can consider making a different dessert that uses whole eggs, such as a cake or custard.