Elderflower Lemon Curd Spread

Follow our step-by-step guide on how to make Elderflower Lemon Curd Spread.

1. Step 1

   Gently shake the elderflower umbels to remove any insects. Carefully strip off as much of the green stems as possible, using your fingers to pull the flowers into a bowl.

2. Step 2

   In a small saucepan, combine the sugar and lemon juice over low heat. Stir until the sugar is fully dissolved in the warm liquid. Add the elderflowers, turn off the heat, and let the mixture steep for 1 to 2 hours.

3. Step 3

   Strain the mixture through a fine sieve into a double boiler or a metal bowl set over a saucepan of simmering water. Squeeze the elderflowers to extract as much liquid as possible.

4. Step 4

   Add the beaten eggs to the double boiler and cook over simmering water, stirring frequently with a wooden spoon. Continue cooking until the mixture thickens and coats the back of the spoon, about 10 minutes. Be sure to scrape the bottom and sides of the double boiler to prevent sticking.

5. Step 5

   Once thickened, remove from heat. If the mixture appears lumpy, strain it through a fine sieve again. Stir in the chilled butter until fully melted and incorporated. Pour the curd into a jar with a tight-fitting lid and refrigerate or freeze for later use.