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Scottish Curd

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“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!”
READY IN:
1hr
YIELD:
750 G
UNITS:
US

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.

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