Elderflower Lemon Curd Recipe: A Delicious Floral Twist

Ingredients

• 1 good handful elderflower umbels (about 5)
• 1 cup sugar
• 0.5 cup freshly squeezed lemon juice
• 4 large eggs, lightly beaten
• 1 stick unsalted butter, chilled and cut into small pieces

Instructions

1. Gently shake elderflower umbels to dislodge any insects. Then, with your fingers, strip the flowers from the stems into a bowl, removing as much of the green stems as you can.
2. In a small saucepan over low heat, combine sugar and lemon juice. Cook and stir until the sugar is fully dissolved. Add the elderflowers, turn off the heat, and let the mixture steep for 1 to 2 hours to infuse the flavors.
3. Strain the elderflower mixture through a fine-mesh sieve into a double boiler or a metal bowl set over a saucepan of simmering water. Squeeze the elderflowers to extract as much liquid as possible, then discard the solids.
4. Incorporate the eggs into the strained elderflower mixture. Cook over simmering water, stirring frequently with a wooden spoon, scraping the bottom and sides of the double boiler to prevent scorching and curdling. Continue until the mixture coats the back of the spoon, approximately 10 minutes. Once the curd has thickened, remove it from the heat.
5. If the curd appears lumpy, strain it through a fine-mesh sieve for a smoother texture. Add the butter and stir until it is completely melted and incorporated. Transfer the finished curd to a jar with a tight-fitting lid. Refrigerate or freeze for later use.

Nutrition

• Calories: 476 kcal
• Fat Content: 28 g
• Fiber Content: 0 g
• Sugar Content: 51 g
• Sodium Content: 73 mg
• Protein Content: 7 g
• Cholesterol Content: 247 mg
• Carbohydrate Content: 53 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g