Terry Dresbach

Outlander Costume Designer

Reply To: RECIPES (Scottish or otherwise)

#3778
awabbit
Participant

Here’s the Lemon Curd recipe:

LEMON CURD
T.= tablespoon
tsp.= teaspoon
C=cup

For 2 cups:
6 T. unsalted butter (do NOT use margarine or salted butter!!)
3/4 C granulated sugar ( I whirl mine in a blender to get finer crystals)
2 tsp. freshly grated lemon rind (optional)
¼ C fresh lemon juice
3 fresh whole eggs, beaten then strained (to remove chalazion)

For 2 2/3 cups:
8 T. unsalted butter
1 C. sugar
3 tsp. lemon rind (optional)
1/3 C. lemon juice
4 eggs

STOVETOP METHOD
Cut butter into 1 inch cubes, place in top of double boiler, over simmering water
Add sugar, lemon rind (optional), and lemon juice
Strain beaten eggs into this mixture
Stir CONSTANTLY over medium heat until thickened. DO NOT ALLOW TO BOIL!

MICROWAVE METHOD (I use this method; the quick results are worth it)
Cut butter into 6-8 pieces, soften in 1 quart (liter) microwave safe bowl for 10 seconds on medium power
Add sugar, lemon rind and lemon juice
Strain beaten eggs into mixture and blend well
Cover bowl with waxed paper and cook on HIGH power a total of 2 minutes and 45 seconds ( for 2 C. amount) or about 3 minutes and 15 seconds ( 2 2/3 C. amount) stirring every 30 seconds, until mixture becomes smooth and thick.
DO NOT ALLOW TO BOIL OR MIXTURE WILL SEPARATE AND EGGS WILL CURDLE.
Pour into clean ½ pint/500 ml. jars and cool to thicken further
Lemon Curd MUST be refrigerated
So good with fresh scones ;}
*You may use any citrus or even fresh passion fruit juice ( this makes an awesome curd