Whisky Toddy Lemon Curd

The inspiration for this dish came while we were up in Edinburgh and surrounded by whisky and wrapped in our warm winter coats. I was thinking about that gorgeous combination of honey, lemon and whisky and suddenly thought – that would make a great curd recipe! My whisky toddy curd recipe is basically a lemon curd made with honey instead of sugar, some wintery spice and a good warm hit from the whisky – a great pick-me-up spread over toast on a winter morning.

This is another great idea for a Christmas hamper gift as it’s a bit different and super easy to make and you can have fun decorating the jars. I’ve just wound some sparkly gold ribbon around them for the photo, but I’m hoping to find some Christmassy fabric squares that I can cover the lids with.

Once again, don’t forget to enter my giveaway for a chance to win a trio of lovely preserves and pickles from Opies Foods – perfect for a Christmas hamper! Find out more in GIVEAWAY – Christmas Hamper from Opies Foods!

Ingredients

  •  4 lemons, grated zest and juice
  • 4 egg yolks
  • 2 egg whites
  • 100g unsalted butter
  • 100ml honey
  • 1 tbsp ground ginger
  • Half a nutmeg grated
  • 1 tbsp whisky
  • Small jars
  • Decorations!

Method

  1. Melt the butter with the honey, lemon zest and juice, and spices over Bain Marie.
  2. Lightly whisk the eggs (yolks and whites) and add to the Bain Marie with the other ingredients until all combined (no need to whisk into peaks).
  3. Cook for ten mins or until thickened, stirring occasionally.
  4. Sieve into bowl and stir in the whiskey.
  5. Leave to cool, again stirring occasionally, before transferring to cooled, sterilised jars. (Read how to sterilise jars in my Pears in rooibos syrup post).

Looking for more DIY Christmas hamper recipes? How about these Pears in rooibos syrup?

3 thoughts on “Whisky Toddy Lemon Curd

  1. Hi there, this recipe sounds great I just wanted to know if the lemon in the recipe is grated rind, juice or both? Also when you say whisk the eggs do you mean the whites and yolks together or just the whites? And how much do they need to be whisked? Thanks so much for posting this recipe! Best wishes x

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    1. Hi Rosie – thanks so much for the feedback! I’ve updated the recipe which hopefully makes this clearer. You want to use both the zest and juice of the lemon to get as much zing as possible, and whisk the eggs and yolks all together but not into peaks, just until combined. Let me know if you have any other questions – hope you enjoy the curd!

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