Name: Zesty Elderflower Lemon Curd
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: US
Ingredients: 1 good handful elderflower umbels (about 5), gently shaken to remove insects; 1 cup granulated sugar; 0.5 cup freshly squeezed lemon juice; 4 large eggs, lightly beaten; 1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces

Fruit Fillings

Elderflower Lemon Curd

Sep 22, 2025
by Adrianna Mertz
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

10 mins
TOTAL TIME

1 hrs 25 mins
SERVING

4 People
VIEWS

3

Capture the delicate floral essence of elderflower in this lusciously smooth lemon curd. A taste of sunshine, perfect for spreading on scones, swirling into yogurt, or spooning straight from the jar.

Ingridients

Adjust Servings

1 good handful elderflower umbels (about 5), gently shaken to remove insects

1 cup granulated sugar

0.5 cup freshly squeezed lemon juice

4 large eggs, lightly beaten

1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces

Nutrition

Carbohydrate

53 g
Cholesterol

247 mg
Fiber

0 g
Protein

7 g
Saturated Fat

16 g
Sodium

73 mg
Sugar

51 g
Fat

28 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Gently shake elderflower umbels to remove any lingering insects. Carefully remove as much of the green stems as possible, stripping the flowers from the stems with your fingers into a bowl. (5 minutes)

02

Step

Combine sugar and lemon juice in a small saucepan over low heat. Stir continuously until the sugar is completely dissolved in the warm liquid. Add the prepared elderflowers, remove the saucepan from the heat, and allow the mixture to steep for 1 to 2 hours, infusing the lemon juice with the delicate floral aroma. (5 minutes active, 60-120 minutes inactive)

03

Step

Strain the mixture through a fine-mesh sieve into a double boiler or a heatproof metal bowl set over a saucepan of gently simmering water. Press firmly on the elderflowers to extract every last drop of the infused liquid. Discard the spent elderflowers. (5 minutes)

04

Step

Add the lightly beaten eggs to the double boiler. Cook over simmering water, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon. This should take approximately 10-15 minutes. Be diligent in scraping the bottom and sides of the bowl to prevent curdling and ensure even cooking. (10-15 minutes)

05

Step

Once the curd has reached the desired thickness, remove it from the heat. If the mixture appears slightly lumpy, strain it through a fine-mesh sieve for an ultra-smooth finish. Add the chilled butter pieces and stir continuously until they are fully melted and incorporated into the curd, creating a rich and glossy texture. (5 minutes)

06

Step

Pour the finished elderflower lemon curd into a sterilized jar with a tight-fitting lid. Allow it to cool completely before refrigerating. The curd will continue to thicken as it cools. Store in the refrigerator for up to 2 weeks, or freeze for longer storage. (15 minutes)

Ensure that all equipment used is clean and dry to prevent any unwanted bacteria from affecting the curd's shelf life.
The steeping time for the elderflowers can be adjusted to taste; longer steeping will result in a more pronounced elderflower flavor.
For a richer curd, use brown butter instead of regular butter.
If you don't have fresh elderflowers, you can use elderflower cordial. Reduce the sugar by the amount of sugar in the cordial.

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Adrianna Mertz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.