SCOTTISH CURD
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!
Provided by Tisme
Categories < 60 Mins
Time 1h
Yield 750 G
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 4.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.7, Sodium 0.4, Carbohydrate 0.6, Sugar 0.5
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