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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	3			-	-	-	-
butter	185	g	unsalted	1054.5	48.4515	32.9485	88.8
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
egg	4		beaten	286.0	1.44	25.12	19.02
drambuie	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.