Elderflower Lemon Curd Recipes
EASY LEMON & ELDERFLOWER CURD
Steps:
- 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 a 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 fridge where it should keep for at least 3 weeks.
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- On a medium setting, whisk the mixture continuosly until it thickens. Make sure the heat is not too high, or you may run the risk of it burning and sticking to the pan. The curd is ready when it coats the back of a spoon.
- Remove from the heat and pour into a bowl. Allow to cool completely, cover and keep in the fridge. The curd will last for several days.
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