Total Time
1hr
Prep 10 mins
Cook 50 mins

I have made curd before, but never this one, although for many years having been going to get around to it.I have used the other curds I made in small pastry cases as small tarts. Very Nice!

Ingredients Nutrition

Directions

  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 fuly dissolved.
  2. Stir one tablespoon of the hot mixture into the eggs; repeat this procedure twice more.
  3. (This will prevent the eggs from curdling.).
  4. 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.
  5. 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.

Reviews

(1)
Most Helpful

Mmmmmmm, Mmmmmmmmmmm, Good! The directions are nice and clear so I did not mess this up (like my previous attempt at making lemon curd, many years ago). I used some of this as a sponge filling (wow!)to take to a friend's dinner party (I was lucky to get a slice for my own self) and the rest in little puff pastry squares which were quickly polished off by the family. Thank you Tisme.

omeomy #2 June 21, 2007

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