Ingredients for Scottish Curd
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How to Make Scottish Curd
- Finely grate the zest of 2 lemons using a microplane or fine grater. Set aside.
- In a heavy-bottomed saucepan, melt the butter over low heat. Stir in the lemon zest and sugar.
- Continue heating gently, stirring frequently, until the sugar is completely dissolved and the mixture is smooth.
- In a separate bowl, whisk together 1 tablespoon of the hot butter-sugar mixture with one egg until well combined. Repeat with the remaining eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This tempering process prevents the eggs from scrambling.
- Pour the tempered egg mixture into the saucepan with the remaining butter-sugar mixture.
- Cook over very low heat, stirring constantly with a heat-resistant spatula or wooden spoon. The mixture will gradually thicken. Continue stirring until the curd is thick enough to coat the back of the spoon (about 8-10 minutes). Do not boil!
- Remove from heat and stir in the Drambuie.
- Immediately pour the hot curd into clean, sterilized jars. Cover tightly.
- Allow the curd to cool completely before refrigerating. Store in the refrigerator for up to 2-3 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
0g
Carbs
0g
