Easy Lemon & Elderflower Curd
Easy Lemon & Elderflower Curd is simply divine, a match made in foodie heaven!
Servings 2 small jars
Ingredients
- 200 g caster sugar
- 2 unwaxed organic lemons washed, juiced and zested
- 55 g unsalted butter cubed
- 5 Elderflower heads
- 2 eggs beaten
Instructions
- 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 medium-sized 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 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 the fridge where it should keep for at least 3 weeks.
Notes
Before you start, sterilise the jars by washing them in hot soapy water (or take them straight from the dishwasher). Fill with boiling water, empty, and then place in the oven for 20 minutes at 140°C, 120°C fan, 285°F, gas mark 1, where you leave them until the curd is ready. Washed metal lids should be sterilised with boiling water and then left to drain (if still wet, place in oven once you’ve turned the heat off and run with just the fan for a few minutes to dry off).