I am always looking for more ways to consume elderflower as it is full of goodness and is a free medicinal and nutritious resource. Nature provides every thing we need, if we would only use it. I found a recipe that I had scribbled on a bit of paper a few years ago for elderflower and lemon curd, but I don’t know where it is from. I decided to reduce the butter in it, as I always try to cut the cost of recipes, and I thought that I would give it try it. It was lovely. Even Mr S who is not keen on the taste of elderflower loved it. It has a lot of sugar in the recipe compared to my normal recipe for lemon curd though, and so the next time that I make it I am going to reduce the sugar a bit, though to be honest, it doesn’t taste too sweet. I am just thinking about the calories! This made just over a small jar and so might do a 1Ib or 500g jar.
2 unwaxed lemons (juice and zest)
50g unsalted butter
4 large elderflower heads
2 large eggs, beaten.
- In a medium pan put the sugar, lemon juice and zest and the butter cut up into small chunks,
- Snip the elderflowers of their stalks and add.
- Heat the mixture until the sugar dissolves, but do not boil or simmer.
- Take the pan off the heat and leave the elderflower to steep for about 5 minutes.
- Sieve the flowers out of the mixture by passing it through a sieve. I pressed the flowers with the back of a spoon to get all the juice and goodness out.
- Pour the mixture back into the pan and put over a medium heat.
- Add the eggs and whisk continuously (you don’t want scrambled egg) until the mixture boils.
- Keep whisking and boil for a minute and you will feel the mixture thickening.
- Pour your curd into sterilized jars. Place the lids on and leave to cool. It will thicken even more as it starts to cool.
- Store in a fridge for 2 to 3 weeks (if it lasts that long without being eaten).
I tried using the ‘Bain Marie’ method of cooking initially from step 6, but it was not thickening, and so I poured it back into the original pan, turned the heat up a bit, and it thickened within a couple of minutes. I usually make lemon curd using a Bain Marie, but for some reason it works better cooking it all in the pan for this recipe. Enjoy x