Scottish Curd
Ingredients
Instructions
- Grate the coloured rind from the lemons using a fine grater. Melt the butter slowly in a heavy base saucepan and stir in the lemon rind and sugar. Heat gently until the sugar is fuly dissolved.
- Stir one tablespoon of the hot mixture into the eggs; repeat this procedure twice more.
- (This will prevent the eggs from curdling.).
- Pour into the pan and heat gently, stirring constantly until the mixture thickens and coats the back of a wooden spoon. Stir in the Drambuie and heat until thick again; Do not boil! Pour into hot sterilized jars and cover.
- This can be stored for up to about a month in a cool, dry dark place, or it refrigerates for up to 2-3 months very well.
Nutrition & Diet Analysis (per serving)
376
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).