Elderflower Lemon Curd

This flavorful and versatile elderflower lemon curd recipe has a subtle taste from elderflowers so just use lemon juice, not zest, so as not to overpower.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 476 Calories

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
• 0.5 cup freshly squeezed lemon juice

Recipe Instructions

Step 1

Shake elderflower umbels gently to remove any insects; strip flowers off stems into a bowl with fingers and remove as much green stems as possible.

Step 2

Combine sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar is dissolved. Add elderflowers, turn off heat, and steep for 1 to 2 hours.

Step 3

Strain elderflower mixture through a fine-mesh sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze elderflowers to extract as much liquid as possible; discard solids.

Step 4

Stir eggs into elderflower mixture; cook over simmering water, stirring often with a wooden spoon and scraping bottom and sides of double boiler to avoid scorching and curdling, until mixture coats the back of the spoon, about 10 minutes. Remove from heat once curd is thick.

Step 5

Strain curd through a fine-mesh sieve if it seems a bit lumpy. Add butter; stir until fully dissolved. Transfer curd to a jar with a tight-fitting lid; refrigerate or freeze.