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5.0 from 42 votes

Easy Lemon & Elderflower Curd

Easy Lemon & Elderflower Curd is simply divine, a match made in foodie heaven!

Prep Time
7 mins
Cook Time
7 mins
Total Time
11 mins
Servings: 2 small jars
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 200 g caster sugar
  • 2 unwaxed lemons juice and zest
  • 55 g unsalted butter cubed
  • 5 elderflower heads
  • 2 eggs beaten

Instructions

    Cup of Yum
  1. Immerse the Elderflower heads in water to remove any dirt or insects and dry in a salad spinner if you have one.
  2. Place the sugar, lemon juice, zest and butter into a pan.
  3. Snip the flowers off the Elderflower stalks into the pan.
  4. Place pan over a very low heat and stir until all the sugar has dissolved (do not simmer).
  5. Remove pan from the heat and allow the Elderflowers to steep for 5 minutes.
  6. Sieve the contents of the pan to remove the Elderflowers giving them a squeeze with the back of a spoon.
  7. Place the mixture back in the pan and place over medium heat then whisk in the beaten egg.
  8. Once curd starts to boil cook for a further minute continuing to whisk (will thicken in this time).
  9. Pour into hot sterilised jars. (Makes 2 x 250 ml jars).
  10. Once cool, store in the fridge where it should keep for at least 3 weeks.