Meet your new favorite spread — Lavender Lemon Curd. It's a delightful twist on the classic lemon curd, infused with the subtle floral notes of lavender. This recipe is perfect for brightening up your morning toast or adding a unique touch to your desserts.
Granulated sugar is the base sweetener here, balancing the tartness of the lemons. Lemon zest adds a concentrated citrus flavor, while fresh lemon juice brings the essential tartness and brightness to the curd. Culinary lavender buds offer a gentle floral aroma and taste, making this curd stand out. Eggs are the thickening agents, providing a rich, creamy texture. Finally, unsalted butter adds smoothness and richness, ensuring a luscious finish.
Lavender Lemon Curd is perfect for spreading on a warm scone or a piece of toast. It's also fantastic as a filling for tartlets or as a topping for yogurt and granola. For a more decadent treat, try it layered between sponge cake or drizzled over vanilla ice cream.
Start by grabbing a medium saucepan. Combine your sugar, lemon zest, lemon juice, and lavender buds in the pan. Place it over medium heat. Stir gently until the sugar is completely dissolved. This step is crucial as it sets the flavor foundation for your curd.
While that mixture is warming up, take a separate bowl and whisk your eggs until they're well-blended. You want a smooth, cohesive mixture without any streaks of egg white or yolk.
Now comes the critical part: slowly add the warm lemon mixture to the eggs, stirring continuously. This is important to avoid curdling the eggs. Once combined, return everything to the saucepan.
Cook the mixture over low heat, stirring constantly. Keep an eye on it as it thickens — this should take about 10 minutes. You’ll know it’s ready when it coats the back of a spoon.
Remove the saucepan from heat and immediately stir in the cubed butter. Keep stirring until the butter is melted and the mixture is smooth.
Finally, strain your curd through a fine mesh sieve to remove the lavender buds and any zest remnants. This will give your curd a silky texture. Let it cool before transferring the curd into a jar for storage.
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