Scottish Curd

5
Ingredients

10m
Prep Time

50m
Cook Time

1h
Ready In

Recipe: #19555

June 13, 2015

Categories: Eggs, Alcohol, British, Canning/Preserving, Gluten-Free, Vegetarian, Kosher Dairy more

recipe by:
Tisme

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recipe by:
Tisme

"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

Metric US

I've Tried It

Ingredients

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3 large lemons
185 grams unsalted butter
2 cups granulated sugar

4 large eggs (beaten)
3 tablespoons Drambuie

Nutritional

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.