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Scottish Curd

Created by Tisme on June 13, 2015

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.