Lavender Lemon Curd

This Lavender Lemon Curd makes a delicious spread for everyone who loves lavender and for those who don’t like a strong floral aroma.

Lavender

I’ve got a dream – to write a culinary book one day. Why not? I think I would be able to offer an interesting content and recipes to my potential readers.

If you ask me what theme would I choose, that will undoubtedly be lavender. Sure, that would be fantastic to publish Irish cream and dulce de leche recipe books as well, but the lavender theme would be more unique.

However, even though I’ve been using lavender a lot since 2013, my first recipe was a total failure. I made lavender ice cream which turned out to be the most hideous dessert I’ve made in my life. First of all, I put too much lavender (It also was the dried lavender which tends to have a more powerful flavor). Secondly, I just didn’t like the way lavender worked out with cream. It was boring.

Well, could you ever imagine me saying this?

Through my experience, I’ve come to realize that:

  1. It’s better to put less lavender cause there’s nothing worse than an overpowering lavender flavor. It should be distinctive but delicate.
  2. In many situations, it’s better to enjoy lavender paired with something else. For example, after that horrible lavender ice cream, I attempted to make another one. I mixed lavender with honey (And sure reduced the amount of lavender), and it was so luscious!

Lavender Lemon Curd

While making a crepe cake another day, once again I mixed lavender with honey. I don’t need to say this Lavender Honey Crêpe Cake was scrumptious.

Lavender works well with berries, especially blueberries and blackberries so I made this Berry Lavender Risotto and this Blackberry Lavender White Chocolate Oatmeal.

Another good combo is rose water and lavender like in this recipe for Rose Lavender Marshmallows.

And definitely, lavender is the best friend of chocolate, both white and dark like these Lavender Chocolate Shortbread Cookies, Chocolate Lavender Donuts, and these Lavender White Chocolate Cookies.

As you see, there are a lot of flavors you can combine lavender with (You can check all recipes posted here using a tag lavender). Wait, did I forgot something?

Precisely! Lemons. Lavender is beautifully paired with tart lemons. This Lavender Lemon Curd would be a nice example. Tart, luscious, and refreshing lemon curd with a subtle, delicate lavender flavor is a delightful topping for many things from toasts to crepes.

Lemons? Yay! Lavender? Yay!! Lavender Lemon Curd? Yay, yay, yay!:)

Do you like to pair lavender with any other flavors? Which ones? Would you like to write a book? What would be your theme?

Lavender Lemon Curd

Ingredients

  • 1 cup freshly squeezed lemon juice, with pulp (about 3-4 large lemons)
  • 5 egg yolks
  • 125 gr. butter
  • 2/3 cup sugar (or a little more, to taste)
  • 1 teaspoon dried lavender, crushed between fingers

Instructions

  1. In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the juice, sugar, lavender, and yolks.
  2. Cook at medium heat, stirring frequently with a whisk, until thickened, for about 10-13 minutes.
  3. Off heat. Cool and then keep refrigerated.
  4. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/lavender-lemon-curd/

10 Thoughts on “Lavender Lemon Curd

  1. YES! Bring on the lavender cookbook! I’d buy that cookbook from you, Ben ;) I could eat lemon curd straight outta the jar. Love that stuff! As if lemon curd wasn’t good enough on it’s own, you one-upped it with the lavender. Well played, my friend :)
    karrie @ Tasty Ever After recently posted…WTF?! A Crunchy Buffalo Pig Ear Strips RecipeMy Profile

  2. Hahaha, do you really use lavender too much, Ben? :) Well, I am happy you do so. Woohhhhooo, another lavender recipe from Ben — it was my reaction when first read the title. I am utterly loving the idea of using this lemon curd as a spread. Bravo. And I am absolutely loving the suggestion of putting less lavender and pairing it with something else.
    Anu – My Ginger Garlic Kitchen recently posted…How To Make Roasted Cumin Powder | Bhuna Jeera Powder | Video RecipeMy Profile

  3. LOL! I loooooove that you called this a delicious spread, Ben, but for some reason I can picture you using this more as a wash to bathe in. Maybe I’m weird (okay, I’m definitely weird), but I just picture you BATHING in lavender curd. ;) You should totally write a book about your love of lavender. And include this recipe, because it looks FABULOUS! I bet this tasted delicious on everything!!! Cheers, buddy!
    Cheyanne @ No Spoon Necessary recently posted…Red Goddess Deviled EggsMy Profile

  4. Ben! hehehe, I agree, too much of anything is too much, even lavender! but this recipe sounds amazing!
    Gaila recently posted…Easy and fun Scotch EggsMy Profile

  5. Wait. Did you just admit that you used too much lavender? I never thought I’d hear those words, Ben! Haha! :-) I agree with you, though. I used dried lavender to make cookies one time, and they were almost inedible due to the strong lavender flavor. Fortunately, I went back to the drawing board and came up with a more appropriate amount of lavender. Now I’m curious about the combination of lavender + lemon…sounds delicious!
    David @ Spiced recently posted…Scallops and Roasted Veggies Quinoa BowlMy Profile

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