Lemon and Elderflower Curd
Ingredients
Lemon & Elderflower Curd (see note 1):
- 4 egg yolks
- 20ml (1 tbs + 1 tsp) fresh lemon juice
- 60ml (4 tbs) elderflower cordial (see note 2)
- 50g (4 tbs) white sugar
- 30g (2 tbs) butter
Instructions
- Add all ingredients to a heavy bottomed, non-stick pan (see note 3).
- 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.
Notes
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- This is a small batch and will produce around 1-2 cups of curd. Double the recipe ingredients if you'd like to make more.
- I used my own elderflower cordial, but you can use any you like. If you don't have access to elderflower cordial, use lemon, orange, or lime juice instead.
- Some people prefer to use a double boiler (Bain Marie) when making curd. I find it a fairly slow method and not necessary, but use whichever way you prefer.
