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Title: Lemon & Elderflower Curd
Categories: Publication Uk Fruit Dessert
Yield: 2 Pounds
| 1 1/2 | c | Granulated sugar |
| 1 1/2 | Sticks butter | |
| 4 | Lemons; juiced & grated rind | |
| 3 | Handfuls of Elderflowers | |
| 3 | Eggs | |
| 3 | Egg yolks |
Into a heatproof bowl put the sugar, butter (cut into bits), the grated lemon rind and juice and the elderflowers, plucked from their stalks. In another bowl, beat together the whole eggs and the yolks, then strain these into the bowl containing the other ingredients.
Put the bowl over a saucepan of barely simmering water, on a moderate heat. With a wire whisk, stir the lemony mixture until the butter melts and the sugar dissolves completely. After theis stage there really is no need to stir the mixture constantly, but give it a stir from time to time as the curd thickens. When it is thick, take the bowl off the heat, and put the curd into warm jars.
Let the curd cool completely before sealing the jars, and store them in the refrigerator. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair
From: Iris Grayson Date: 06 Sep 96 By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993
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