Lemon and Elderflower Curd

This delightful lemon and elderflower curd is surprisingly quick and easy to make. Bursting with summery flavours, it’s perfect for spooning straight from the jar, filling delicate, melt-in-the-mouth meringues, or topping your favourite cakes.

This recipe is the second of my elderflower recipes and was created using my homemade elderflower cordial.

Traditional lemon curd

Lemon curd is made by gently cooking lemon juice, sugar, eggs, and butter until it thickens into a smooth, custard-like consistency. The name “lemon curd” has been used since the mid-19th century, but earlier versions were known as “lemon cheese.” These were made by curdling cream or milk with lemon juice. Its popularity soared during the elegant Victorian era, when improved techniques like straining gave it the silky texture we know and love today

Before making this, I hadn’t had lemon curd in years, since my school days, in fact. I’m pretty sure I’d only tried it once, and that was in a lemon meringue pie. I didn’t like it. Even though it was ages ago, I distinctly remember it tasting artificial and rather unpleasant.

Elderflower lemon curd

Since then, I’d been under the impression that lemon curd just wasn’t my cup of tea and avoided it like the plague. All those years wasted. Wasted. This homemade lemon and elderflower curd, however, is not in the least bit revolting. It’s creamy, with a lovely tang of lemon and a subtle hint of elderflower. It was so good that I found myself eating spoonfuls straight from the bowl.

I only made this recipe as a way to use up four egg yolks I had sitting in the fridge and some of our elderflower cordial. I had no intention of actually eating any of it myself. Because of this, I only made a small batch. Oh, how I wish I’d doubled it. Guess who is already planning a second batch?

Ways to use lemon curd

I don’t think there’s a wrong way to eat lemon curd. As I mentioned, I thoroughly enjoyed eating it straight from the bowl. Made with seasonal elderflower cordial and boasting a vibrant yellow colour, it would be an excellent addition to any dessert you serve during summer. I made lemon and elderflower curd cupcakes, with curd in both the batter and the frosting. Alternatively, you could use the curd to sandwich together two cakes, spread over waffles, pancakes or toast, or drizzle over yoghurt.

Of course, lemon curd and meringues are a popular pairing in lemon meringue pies. However, if you want to skip the crust, why not make meringue nests and fill them with lemon curd? Moving away from summer, you could add a few treats on top and serve them for Easter.

What other fruit can you use to make curd

While lemon curd is the most well-known, you can experiment with other fruits to create delicious variations. Oranges, limes, and grapefruits all make for bright, tangy curds with similar textures. For a more tropical twist, try using passion fruit or mango, which lend a rich flavour. Berries like raspberries or blueberries also work beautifully, offering a sweeter, more subtle curd. My blackberry curd, with no refined sugar, is delicious, and it went amazingly well in a pavlova. The possibilities are endless, allowing you to tailor curds to different seasons and personal preferences.

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