Hebridean Lemon Curd from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
Tangy, sharp and a little bit boozy – this lemon gin curd made with Isle of Harris Gin is a real treat. Quicker and easier to make than most jams and marmalades, you can make fruit curds from just...
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Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Microplane
- Citrus press
- Fine-mesh sieve
- Stove
- Mason jar
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Jigger
Ingredients
- 50 g (1¾ oz) butter
- 2 eggs, beaten
- 100 g (3½ oz) sugar
- 2 lemons, juiced and zested
- 2 tablespoons Isle of Harris Gin
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