Scottish Curd
Recipe: #19555
June 13, 2015
Categories: Eggs, British, Canning/Preserving, Gluten-Free, Vegetarian, Kosher Dairy, , more
"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
Ingredients
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.
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
No special items needed.
0 Reviews
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