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.

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:

• sandwiched between lavender shortbread
• on top of this lavender lemon tart
• on top of lavender lemon scones
• on top of a lavender lemon cheesecake
• in between cake layers
• layered in parfaits
• on top of toast
• swirled in lavender lemon ice cream

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

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

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.

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 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.

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!