Elderflower Lemon Curd Food

EASY LEMON & ELDERFLOWER CURD

Steps:

• Immerse the Elderflower heads in water to remove any dirt or insects and dry in a salad spinner if you have one.
• Place the sugar, lemon juice, zest and butter into a pan.
• Snip the flowers off the Elderflower stalks into the pan.
• Place pan over a very low heat and stir until all the sugar has dissolved (do not simmer).
• Remove pan from the heat and allow the Elderflowers to steep for 5 minutes.
• Sieve the contents of the pan to remove the Elderflowers giving them a squeeze with the back of a spoon.
• Place the mixture back in the pan and place over a medium heat then whisk in the beaten egg.
• Once curd starts to boil cook for a further minute continuing to whisk (will thicken in this time).
• Pour into hot sterilised jars. (Makes 2 x 250 ml jars).
• Once cool, store in fridge where it should keep for at least 3 weeks.

CHEF JOHN'S LIGHTER LEMON CURD

Steps:

• Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
• Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
• Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.