This delicious elderflower lemon curd can be eaten on its own or used as a tart filling. Elderflowers have a very subtle taste, so only use lemon juice, not the zest.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
476 Calories
Recipe Instructions
Step 1
Strain mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze the elderflowers to extract as much of the liquid as possible.
Step 2
Gently shake elderflower umbels to remove any insects. Remove as much of the green stems as possible by stripping flowers off the stems with your fingers into a bowl.
Step 3
Combine sugar and lemon juice in a small saucepan over low heat.; cook and stir until sugar dissolved. Add elderflowers, turn off the heat, and let steep for 1 to 2 hours.
Step 4
Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon, until mixture coats the back of the spoon, about 10 minutes. Scrape over the bottom and the sides of the double boiler.
Step 5
Once mixture is thick, remove from the heat. Strain it through a fine sieve again if it seems a bit lumpy. Add butter and stir until fully dissolved. Pour into a jar with a tight-fitting lid; refrigerate or freeze.
Ingredients
1 cup sugar
4 large eggs, lightly beaten
1 good handful elderflower umbels (about 5)
1 stick unsalted butter, chilled and cut into small pieces
