Lavender Lemon Curd
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!
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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)
- ⅓ 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
Servings: 1 cup
Calories: 55kcal