Scottish Curd

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Recipe: #19555

June 13, 2015

"This is a delicious curd recipe that can be used as a filling in cakes or tarts. I have given directions that will hopefully be helpful in getting a rich and creamy curd. Yields 750 grams"

Original is 1 serving


  • Serving Size: 1 (1445 g)
  • Calories 3379.2
  • Total Fat - 173.3 g
  • Saturated Fat - 102.3 g
  • Cholesterol - 1231 mg
  • Sodium - 355.2 mg
  • Total Carbohydrate - 460.9 g
  • Dietary Fiber - 17.8 g
  • Sugars - 416 g
  • Protein - 36.7 g
  • Calcium - 339.2 mg
  • Iron - 8 mg
  • Vitamin C - 337.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

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 fully dissolved.

Step 2

Stir one tablespoon of the hot mixture into the eggs; repeat this procedure twice more. (This will prevent the eggs from curdling.).

Step 3

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.

Step 4

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.

Tips & Variations

No special items needed.

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