Elderflower Lemon Curd

I could eat spoonfuls of curd. It' velvety, creamy texture with citrusy tang is all I need....but did you know you can flavour a curd? With cordial? Yeah, ya can! This time of year I love the elegant pairing of lemon with elderflower, but this curd recipe can include any of our flavours, and you can switch the lemon juice for lime or orange, depending on your mood (the mango passionfruit makes the best curd to add to pavlovas or over yogurt).

INGREDIENTS

Juice + zest of 1 lemon (always use fresh...ALWAYS!)
100ml (1/3 c + 1 Tbsp) Elderflower cordial
75g butter
50g sugar
3 large eggs + 1 egg yolk, lightly beaten

METHOD

1. Heat lemon juice, cordial, sugar and butter over a double boiler. Stir frequently until butter melts
2. whisk in eggs, lightly, until mixture has thickened, approx 30 minutes.
3. strain the curd through a fine sieve into a sterilized jar. - keep in the fridge for up to 3 weeks.
enjoy with scones, on toast, or in desserts