This Lavender Lemon Curd makes a delicious spread for everyone who loves lavender and for those who don’t like a strong floral aroma.
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:
- It’s better to put less lavender cause there’s nothing worse than an overpowering lavender flavor. It should be distinctive but delicate.
- 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.
Another good combo is rose water and lavender like in this recipe for Rose Lavender Marshmallows.
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?
- 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
- In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the juice, sugar, lavender, and yolks.
- Cook at medium heat, stirring frequently with a whisk, until thickened, for about 10-13 minutes.
- Off heat. Cool and then keep refrigerated.