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Easy Lemon & Elderflower Curd in a Kilner jar with wooden teaspoon and elderflowers.
5 from 11 votes

Easy Lemon & Elderflower Curd

Easy Lemon & Elderflower Curd is simply divine, a match made in foodie heaven!
Course Snack, teatime
Cuisine British
Keyword curd, eggs, elderflower
Prep Time 7 minutes
Cook Time 4 minutes
Total Time 11 minutes
Servings 2 small jars
Author Camilla Hawkins


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


  1. Immerse the Elderflower heads in water to remove any dirt or insects and dry in a salad spinner if you have one.
  2. Place the sugar, lemon juice, zest and butter into a pan.
  3. Snip the flowers off the Elderflower stalks into the pan.
  4. Place pan over a very low heat and stir until all the sugar has dissolved (do not simmer).
  5. Remove pan from the heat and allow the Elderflowers to steep for 5 minutes.
  6. Sieve the contents of the pan to remove the Elderflowers giving them a squeeze with the back of a spoon.
  7. Place the mixture back in the pan and place over a medium heat then whisk in the beaten egg.
  8. Once curd starts to boil cook for a further minute continuing to whisk (will thicken in this time).
  9. Pour into hot sterilised jars. (Makes 2 x 250 ml jars).
  10. Once cool, store in fridge where it should keep for at least 3 weeks.