The sweet floral scent of elderflowers are currently flooding The Delectable Garden. Unfortunately it won’t be long before the flowers drop and berries start to grow. So I’m making the most of this brief period of summer by turning the heavenly scented flowers into delicious elderflower curd!
I started playing around with recipes for elderflower curd as soon as I made my first batch of elderflower cordial. I’d never tasted elderflower curd before but I knew I would love it and it would be amazing with cakes, scones and tarts. With 4 litres of elderflower cordial and a couple jars of curd in the fridge, you could say I’ve become a little obsessed. I’m just making sure I preserve enough of this wonderful flavour to see me through summer!
Preparation: 10 minutes
Cooking time: 30-40 minutes
Makes approximately 350g
Juice of one unwaxed lemon
100 ml Homemade elderflower cordial
75g Unsalted butter, cubed
50g Golden caster sugar
3 Large free range eggs, beaten
- Heat the lemon juice, elderflower cordial, sugar and butter in a Bain Marie. Stir frequently until the butter has melted.
- Whisk the eggs into the lemon mixture. Continue to whisk lightly until the mixture has thicken to the consistency of custard, 30-40 minutes.
- Strain the curd through a fine sieve into a jug then pour into a sterilised jar.
Keep in the fridge for up to two weeks.
Enjoy on scones and toast or use in cakes and tarts.
Like this? Try my Lemon and Thyme Curd
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