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.
Ingredients
200g sugar
2 unwaxed lemons (juice and zest)
50g unsalted butter
4 large elderflower heads
2 large eggs, beaten.
Method
- 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
I love lemon curd! This version looks delicious and surprisingly easy to make. Thanks Toni 😊
It was easy and the elderflower taste is really subtle. I hope that you are going to give it a go x
Definitely going to try this, sounds delicious
It was so easy and has a really subtle elderflower taste. I hope that you like it x
What a wonderful recipe
Looking forward to making it.
Also looks lovely to make for a foodie gift
Thank you
Thanks. Yes it will be something a bit different as a gift x
My hubby loves lemon curd and couldn’t believe how much a jar has gone up now, this will make a nice change to try and full of lots of goodness he can mix a little in his natural yoghurt now I’ve stopped buying him the flavoured yoghurts for his work lunches he takes. Thanks for sharing x
One happy hubby! Yes I like to stir it through my home made ice cream too.
Lovely flavour, I think I might reduce the amount of sugar when I make it again as I found it a bit sweet but very impressed with my first attempt.
Thanks, yes like I said in the blog I think that I will reduce the sugar a bit next time. I am just not sure how bitter the elderflower will make it and so it probably won’t be by a lot to start with
I had some limes in the fridge to use up so made lime curd this evening using your recipe but doubling the quantities (used about 6 limes, juice and zest).
As I don’t like things overly sweet, I reduced the sugar to 300g (instead of 400g) and it has worked really well.
The used limes have been added to used lemons in a bag I keep in the freezer ready for me to make your cleaning solution …… win win :-)
Sorry for the late reply. I have been making the most of the sun. Yes I tend to put less sugar in now as well. The lime curd sounds lovely and great that you are preserving the rest of the used fruit to make a cleaning solution. Don’t you just love it when every bit of food is used and there is no waste? Thanks for sharing
This sounds delicious. I’m making a lemon and elderflower sponge cake and this will make a very special filling
Sounds lovely. You were meant to see this post!
I had never made lemon curd before but I found this so easy to make and although it turned out to be a little too sweet for my taste, I’ll just reduce the sugar a little next time. I think I made a mistake with my elder flowers as the only ones I could find weren’t in the sun, and I can’t taste the elderflower at all. Even so, this is a gorgeous lemon curd and I’ll definitely make it again! 😋 I’ll double the quantities too, so I can give some away to friends.
You will still get the goodness of the Elderflower. They are good for hay fever and allergies, coughs and colds, cholesterol, blood sugar, gums. joints, skin and help with aging. Elderflower can be quite bitter if you get the taste which is why the curd is sweet. I am trying to reduce the sugar in things too, though. Thanks for sharing
Just made some.
Absolutely delicious. I also made some soda bread so guess what I’m having for breakfast tomorrow.
Yum, yum
Aww glad that you like it. I haven’t made soda bread for ages. Thanks for the nudge. I like mine with sultanas and rosemary in it