Easy Lemon & Elderflower Curd
User Reviews
5
Easy Lemon & Elderflower Curd
Description
The Easy Lemon & Elderflower Curd recipe uses lemon zest and juice as the primary citrus components alongside cubed unsalted butter and caster sugar. Fresh elderflower heads add a subtle floral aroma as they steep in the mixture off heat. After straining, beaten eggs are whisked into the warmed mixture and cooked just past boiling to thicken into a creamy curd. The gentle heat ensures the curd sets without curdling.
The careful steeping of elderflowers lends a distinctive floral complexity that complements the bright acidity of lemon. The final texture is smooth and spreadable, perfect for spoiling toast, scones, or using as filling in cakes and tarts.
Once cooled, the curd is stored in sterilized jars and refrigerated to maintain freshness for several weeks.
Ingredients
- 200 g caster sugar
- 2 lemon juice and zest, unwaxed
- 55 g butter cubed, unsalted
- 5 elderflower heads
- 2 egg beaten
Instructions
- Immerse the Elderflower heads in water to remove any dirt or insects and dry in a salad spinner if you have one.
- Place the sugar, lemon juice, zest and butter into a pan.
- Snip the flowers off the Elderflower stalks into the pan.
- Place pan over a very low heat and stir until all the sugar has dissolved (do not simmer).
- Remove pan from the heat and allow the Elderflowers to steep for 5 minutes.
- Sieve the contents of the pan to remove the Elderflowers giving them a squeeze with the back of a spoon.
- Place the mixture back in the pan and place over medium heat then whisk in the beaten egg.
- Once curd starts to boil cook for a further minute continuing to whisk (will thicken in this time).
- Pour into hot sterilised jars. (Makes 2 x 250 ml jars).
- Once cool, store in the fridge where it should keep for at least 3 weeks.
User Reviews
Overall Rating
5
You'll Also Love
