Lemon curd is a sunny way to add bright citrus flavor, and the Elderflower White Balsamic adds a beautiful floral note to the slightly sweeter taste of Meyer lemons. If you can’t find Meyer lemons, regular lemons can be substituted, as can lime or grapefruit juice. Use with cakes, scones, biscuits, pancakes, to fill crepes, over ice cream, in Greek yogurt, and as a dip for fresh fruit. You can also use it to fill pre-baked tart shells for an elegant dessert.
While the Elderflower vinegar is quite lovely in this recipe, it is currently only available at the Asheville location. Any of our fruity and not too sweet white vinegars would be a great substitute as they will complement the Meyer lemon.
Thank you Jessica Gaydos for this great recipe!
Ingredients
- 6 tablespoons butter (salted or unsalted), softened
- 1/3-1/2 cup mild honey, depending on sweetness desired
- 3 eggs, at room temperature
- 2 tablespoons Olive This! Elderflower White Balsamic (available at Asheville location only), Cascadian Wild Raspberry White Balsamic, or Blenheim Apricot White Balsamic
- Juice of 2-4 Meyer lemons (can also use regular lemons)
Instructions
Set a fine-mesh strainer over a medium non-reactive bowl (glass, ceramic, or stainless steel). Note: You must follow the order in which ingredients are combined, otherwise you will curdle the eggs and ruin the lemon curd.
In a 1.5 or 2 quart non-reactive saucepan, off the heat, whisk together softened butter and honey until thoroughly mixed. Do not use aluminum or other reactive metals as they will react with the acidity in the lemons and discolor the lemon curd and alter the taste. Stainless steel is the best choice.
Add eggs to saucepan and beat in thoroughly. If eggs are still cold from the fridge, it may make the mixture slightly lumpy as it chills the butter. This will still work, it will just require longer whisking.
In a liquid measuring cup, add 2 tablespoons Elderflower White Balsamic.
Juice the lemons, starting with 2 of them, then pour juice into the liquid measuring cup on top of the Elderflower White Balsamic until you reach the total volume of ½ cup combined juice & vinegar. Stir to combine.
Whisk juice and vinegar mixture into saucepan and immediately put on a medium low burner, whisking constantly. Make sure to whisk the edges of the pot to make sure nothing is sticking.
Whisk for 5-10 minutes, until mixture thickens and a slow simmer starts. Whisk 10-20 seconds more and then immediately take off the heat before it gets overheated and starts to separate.
Right after removing from the heat, pour the lemon curd through the fine mesh strainer to strain out any coagulated bits of egg and create a smooth texture. Let cool to room temperature, then store, covered and refrigerated, up to 1 week.
Makes about 1.5 cups.
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