Lemon and Elderflower Curd
Ingredients
- 4 egg yolks
- 20ml (1 tbs + 1 tsp) fresh lemon juice
- 60ml (4 tbs) elderflower cordial (see notes)
- 50g (4 tbs) white sugar
- 30g (2 tbs) butter
Instructions
- Add all ingredients to a heavy bottomed, non-stick pan (see notes).
- 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: 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 use metric measurements in my recipes (as I believe weighing ingredients is the most accurate). I have converted my measurements to imperial, but as I have not personally used these amounts, results can't be guaranteed.
- I used my own elderflower cordial, but you can use any you like.
- 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.