Elderflower Lemon Curd Recipes

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EASY LEMON & ELDERFLOWER CURD



Easy Lemon & Elderflower Curd image

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

Provided by Camilla Hawkins

Categories     Snack     teatime

Time 11m

Number Of Ingredients 5

200 g caster sugar
2 unwaxed lemons (juice and zest)
55 g unsalted butter (cubed)
5 Elderflower heads
2 eggs (beaten)

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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