Snowball (Eggnog) Curd
Snowball (Eggnog) Curd has all the flavour of a festive Snowball cocktail intertwined with classic lemon curd. Seriously good and perfect for gifting or enjoying on your Christmas morning croissant!
Prep Time 5 minutes
Cook Time 5 minutes
both finely zested and 1 juiced (yielding 35 mls)
mls Advocaat or eggnog liqueur
cubed (for quicker melting)
large free range eggs
Put the sugar, Advocaat or eggnog, lemon juice, zest and butter in a pan and melt on a low heat.
Whisk in the beaten egg (pouring in a continuous stream) on a medium heat and keep whisking until boiling.
The mixture should visibly thicken within a minute and is ready when it coats the back of a spoon.
Pour immediately into hot sterilized jar/s. and seal with lid/s.
Once cool store in fridge where it will keep for about 3 weeks.
Makes 300 mls (1 medium sized jar)
Before you start:
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. They can be dried in the oven at the end with just the fan running if needs be.
Snowball cocktails often have a hint of lime in them too so you could always substitute some of the lemon juice for lime juice!
I say to cube the butter, it just makes it quicker to melt so if like me you forget, it really doesn’t matter!