Frances Bissell

Lemon and Lavender Curd

Preparation info
  • makes about

    600

    g
    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Lemon and lavender combine superbly and this curd makes a fabulous filling for tarts, which you can then dust with a little of the lavender crunch mixture.

Ingredients

This Recipe uses Uncooked Eggs

  • 4 large lemons with good skins
  • 8 egg yolks or 4 whole eggs

Method

Grate the rinds and squeeze the juice from the lemons, then put them both in a double saucepan. Cut the butter into small cubes and add it to the pan with the lightly beaten eggs and the sugar and lavender. Stir until the sugar has dissolved and continue cooking on a low heat, stirring the mixture until it thickens. Remove the lavender heads and pot in small, clean, dry jars that you have warme