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 lemon lavender 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.
what is lemon curd:
This lavender lemon curd is typically made of four basic ingredients: egg, sugar, 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 macaroons
- on tarts
- on top of scones
- in cakes
- layered in parfaits
- on top of toast
- in ice cream
Ingredients you need:
- Fresh lemons, juice and zest
- Large eggs - yolks only - this will make your curd nice and thick. Save those egg whites for macaroons or an omelette!
- Organic lavender buds
- Granulated sugar
- Unsalted butter, at room temperature
- Pinch of salt
Tools you need:
You'll need to create a double boiler by adding a glass bowl over a medium sized sauce pan in which your bowl can sit comfortably over. You don't want the bowl to touch the water, because it's imperative you don't over heat your eggs and scramble them. That would not be a good way to enjoy lemon curd.
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.
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 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.
- 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.
- 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 up to 1 month. When ready to use, thaw overnight in the refrigerator. To thaw, move to the refrigerator overnight.
Lavender lemon curd
- ½ cup freshly squeezed lemon juice sieved
- 3 large eggs - yolks only
- 1 tablespoon dried organic lavender buds
- ½ cup sugar
- ⅓ cup unsalted butter at room temperature
- 2 tablespoons lemon zest
- ¼ teaspoon salt
- 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.
- Mixture may still not look at 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!