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If you really need to use up yolks, look for Simon Rimmer's Lemon Tart recipe.

Can't remember quite how many egg yolks it uses, but it is a lot.....

make creme brulee

yes I would be interested in the microwave lemon curd too, the freezing tips an idea I have never heard before too.

If you need eggs for recipe later add 2 tablespoons of any liquid with them. Other ideas, mayo', sauces, hair conditioner,face mask. The yolk contains anti-oxidants. Good for the skin. Here's a recipe for the face.

mix 1 teas oil, sunflower or almond, a couple tblps yogurt, 2 egg yolks and a couple of tblps honey. Use as you would a normal face mask. Well, it's different!
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fabcook do you have the recipe for this if so if its your own can you post it please.

try making lemon curd.I do mine in the microwave and it only takes 6 mins. If I am making a pavlova then I make up the curd with the left over egg yolks and then spread it on the meringue before topping with the fruit and cream. It really cuts through the sweetness.

[link] - this should help?

Ice cream (from the custard) and then freeze to keep it

Tiramisu!

Spaghetti Carbonara !

Apart from trying Relishmama's suggestions, you can freeze them.

Egg yolks will coagulate during freezing, but the addition of either salt or sugar as a stabiliser will prevent this happening.
To every 6 egg yolks beat in 1/2 teaspoon of salt for savoury dishes or 1/2 teaspoon of sugar for sweet dishes.
Pack in small rigid containers, label the contents clearly with the number of yolks and whether sweet or savoury.
1 tablespoon of egg yolk equals 1 egg yolk.
Thawed egg yolks should be used immediately after thawing.

yes lemon or orange curd!! yummy. bake a load of scones, and glaze then freeze, and i know you said about custard but have you tasted the portugueses custard tarts, they are devine, Jamie oliver has a recipe in the return of the naked chef