Description
Snowball (Eggnog) Curd is a rich and creamy curd made with lemon, sugar, butter, eggs, and the festive twist of Advocaat or eggnog liqueur. This velvety topping or spread offers a tangy, smooth flavor with a lovely aroma, perfect for holiday treats, desserts, or to enjoy on toast. It is quick to prepare, cooks in minutes on the stovetop, and stores well in the refrigerator.
Ingredients
Scale
Curd Ingredients
- 200 g caster sugar
- 2 unwaxed lemons (both finely zested and 1 juiced; yielding 35 mls lemon juice)
- 35 mls Advocaat or eggnog liqueur
- 55 g unsalted butter (cubed for quicker melting)
- 2 large free range eggs (beaten)
Instructions
- Melt Ingredients: Put the sugar, Advocaat or eggnog liqueur, lemon juice, lemon zest, and cubed butter into a pan and melt on low heat, stirring gently until the butter is fully melted and ingredients are combined.
- Incorporate Eggs: Gradually whisk in the beaten eggs in a continuous stream over medium heat, making sure to keep whisking constantly to prevent curdling.
- Thicken the Curd: Continue whisking as the mixture heats up and reaches a boil. The curd should visibly thicken within a minute and is ready when it coats the back of a spoon.
- Jar the Curd: Immediately pour the hot curd into hot sterilized jars and seal them with lids while still warm to ensure freshness.
- Cool and Store: Allow the jars to cool to room temperature, then store them in the refrigerator. The curd will keep for about 3 weeks refrigerated.
- Yield: This recipe makes approximately 300 mls (equivalent to one medium-sized jar) of Snowball (Eggnog) Curd.
Notes
- Use fresh, unwaxed lemons to achieve the best zest and juice flavor.
- Whisk continuously when adding the eggs to prevent scrambling.
- Store in sterilized jars to increase shelf life.
- Consume within 3 weeks for optimal freshness and flavor.
- Advocaat or eggnog adds a subtle festive flavor but can be substituted with any eggnog liqueur or omitted for a non-alcoholic version.
