Scottish Curd

Recipe by Tisme
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READY IN: 1hr
YIELD: 750 G
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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