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 lemons juice and zest
- 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 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.