June 12, 2023

Elderflower and Lemon Curd

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.


200g sugar

2 unwaxed lemons (juice and zest)

50g unsalted butter

4 large elderflower heads

2 large eggs, beaten.


  1. In a medium pan put the sugar, lemon juice and zest and the butter cut up into small chunks,
  2. Snip the elderflowers of their stalks and add.
  3. Heat the mixture until the sugar dissolves, but do not boil or simmer.
  4. Take the pan off the heat and leave the elderflower to steep for about 5 minutes.
  5. 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.
  6. Pour the mixture back into the pan and put over a medium heat.
  7. Add the eggs and whisk continuously (you don’t want scrambled egg) until the mixture boils.
  8. Keep whisking and boil for a minute and you will feel the mixture thickening.
  9. Pour your curd into sterilized jars.  Place the lids on and leave to cool.  It will thicken even more as it starts to cool.
  10. 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

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  1. Jean Radugan June 12, 2023 at 1:25 pm - Reply

    I love lemon curd! This version looks delicious and surprisingly easy to make. Thanks Toni 😊

    • ToniG June 12, 2023 at 3:54 pm - Reply

      It was easy and the elderflower taste is really subtle. I hope that you are going to give it a go x

  2. Karan Fowler June 12, 2023 at 1:29 pm - Reply

    Definitely going to try this, sounds delicious

    • ToniG June 12, 2023 at 3:55 pm - Reply

      It was so easy and has a really subtle elderflower taste. I hope that you like it x

  3. Anne M June 13, 2023 at 6:35 pm - Reply

    What a wonderful recipe
    Looking forward to making it.
    Also looks lovely to make for a foodie gift
    Thank you

    • ToniG June 14, 2023 at 7:24 pm - Reply

      Thanks. Yes it will be something a bit different as a gift x

  4. Sue June 14, 2023 at 10:35 am - Reply

    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.

    • ToniG June 14, 2023 at 7:22 pm - Reply

      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

  5. KimS May 8, 2024 at 5:46 pm - Reply

    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 :-)

    • ToniG May 11, 2024 at 5:49 am - Reply

      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

  6. Camilla Goran May 27, 2024 at 7:44 pm - Reply

    This sounds delicious. I’m making a lemon and elderflower sponge cake and this will make a very special filling

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