Lavender Lemon Curd

Sunshine in a jar! Lavender lemon curd excites your taste buds while you get a smooth and creamy butter-soft texture with hints of sour lemon and sweet floral notes from the lavender sugar!

You can use this delicious lavender lemon curd on lavender shortbread cookie with lemon curd, Mini lemon basil tarts with shortbread crust or on top of these candied thyme and lemon scones and lemon lavender scones. Personally, I enjoy mine right from the jar.

lavender lemon curd

what is lemon curd:

This lavender lemon curd is typically made of basic ingredients: egg, sugar, lavender, lemon, and butter, which are gently cooked together, until thick, and then allowed to cool, forming a soft, smooth, flavor-packed spread. In this adaptation, we use lavender sugar to give it a floral spring time flavor.

Where to use lavender lemon curd:

Let's just say there's no shortage of lavender lemon creations coming from this household!

lavender lemon curd ingredients

Ingredients you need:

  • Fresh lemons, juice and zest
  • Large eggs - we use yolks only - this will make your curd nice and thick. Save those egg whites for macaroons or an omelet!
  • Organic lavender buds
  • Granulated sugar
  • Unsalted butter, at room temperature
  • Pinch of salt
lavender lemon curd 1

Tools you need:

You'll need to create a double boiler by adding a glass bowl to a medium-sized sauce pan that your bowl can comfortably sit over. You don't want the bowl to touch the water because it's imperative you don't overheat your eggs and scramble them. That would not be a good way to enjoy lemon curd.

lavender lemon curd homemade double boiler shot
This is how we make our double boiler! A large heat proof glass bowl over our pan.

You'll also need a mortar and pestle, spice grinder, or food processor | blender to make the fine lavender lemon sugar. If you do not have any of these tools but want to proceed, make the lemon curd - try to finely chop the lavender with a knife, and sieve the lemon curd into the jar when you're done and ready to store to ensure no small floral pieces remain.

lavender lemon curd melting butter 1
We often use a mortar and pestle to make our magic

Step by step process:

  • Create your lavender lemon sugar by finely grinding dried organic lavender buds with lemon zest into your sugar. Does this in a food processor or mortar and pestle.
  • Mix your lemon zest, lemon juice, eggs, and lavender lemon sugar until well combined
  • Pour mixture into a double boiler or heatproof bowl.
  • Place bowl over simmering (not boiling) water in a medium-size pan.
  • Once your water is simmering, reduce heat. You do not want to overcook your eggs.
  • Stir continuously to ensure eggs are not overheating.
  • Continue mixing for 10 minutes, finally adding your butter and mixing until completely incorporated.
  • Sieve the curd over your cooled cookie crust and let it cool in your fridge for at least two hours before serving.
lavender lemon curd melting butter 2
Photo of how we make our double boiler - a large glass bowl over the top of our pan

Expert tips:

  • Do not make lavender lemon curd over direct heat. This means you need to make the glass bowl double boiler or use one that you already have.
  • Do not make lemon curd in a metal bowl. The acidity will react to it and your lemon curd will have a metallic taste.
  • If you have a silicone whisk, use that to whisk your lemon curd regularly instead of a metal one.
  • Make a bigger batch of lavender lemon sugar than you need and store it in an airtight container for your tea lavender lemonade and everything else - because you will definitely want to sprinkle it on everything!

Frequently asked questions:

How do I store lavender lemon curd?

Store in an airtight container. Lemon curd can be stored at room temperature for up to one week. You can also store it in the fridge for up to two weeks.

Can I freeze lavender lemon curd?

Yes, you can freeze for up to one month. Store it for longer in the freezer for up to 1 month. When ready to use, thaw overnight in the refrigerator. To thaw, move to the refrigerator overnight.

lavender lemon curd in a jar with pansy

Lavender Lemon Curd

5 from 9 votes
Lavender lemon curd excites your taste buds while you get a smooth and creamy butter soft texture with hints of sour lemon, and sweet floral notes from the lavender sugar!
Print Recipe
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Ingredients

  • ½ cup freshly squeezed lemon juice (118 ml) sieved
  • 3 large eggs - yolks only
  • 1 tablespoon dried organic lavender buds
  • ½ cup sugar (100 grams)
  • cup unsalted butter at room temperature
  • 2 tablespoons lemon zest
  • ¼ teaspoon salt

Instructions

  • Create your lavender lemon sugar by finely grinding dried organic lavender buds with your lemon zest into your sugar. Does this in a food processor, spice grinder or mortar and pestle.
  • Mix your lemon juice, egg yolks, salt, and freshly ground lavender lemon sugar until well combined.
  • Pour mixture into double boiler or heatproof bowl.
  • Place bowl over simmering (not boiling) water in a medium-size pan. You don't want the bowl to touch the water, because it's imperative you don't over heat your eggs and scramble them.
  • Once your water is simmering, reduce heat immediately. You do not want to overcook your eggs.
  • Stir continuously to ensure eggs are not overheating.
  • Continue mixing for 10 minutes, finally adding your butter and mixing until completely incorporated.
  • The mixture may still not look as thick as you expect lemon curd to be right at the ten-minute mark, but it will continue to thicken up nicely as it cools!

Notes

This is a recipe you don't want to walk away from. Stay close and stir consistently as directed in the recipe.
Do not make lemon curd over direct heat. Meaning you need to make the glass bowl double boiler or use one that you already have.
Do not make lemon curd in a metal bowl. The acidity will react to it and your lemon curd will have a metallic taste.
If you have a silicone whisk, use that to whisk your lemon curd regularly instead of a metal one.
Store in an airtight container. Lemon curd can be stored at room temperature for up to one week. You can also store it in the fridge for up to two weeks.
You can freeze for up to one month. Store it for longer in the freezer up to 1 month. When ready to use, thaw overnight in the refrigerator. It should be ready to use in the morning.
Make some extra lavender lemon sugar for future use, you'll want to - it's so good!

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 11mg | Sugar: 4g
Course: Edible flowers
Cuisine: edible flowers
Keyword: lavender lemon curd, perfect lemon curd
Servings: 1 cup
Calories: 55kcal
Author: sarah

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2 Comments

  1. Hello, I made this on 3/14/2024 - the ingredients state 2 tablespoons lemon zest (76 grams)......is 76 grams accurate? I had 2 tablespoons worth of zest and weighed it just to confirm...and it was 7 grams.....76 grams seems like it would use hundreds of lemons.

    1. Mike, thank you for your comment! Yes, you are absolutely correct. Thanks for pointing that out! 🙂 Hope you enjoyed!