Lavender Lemon Curd

This Lavender Lemon Curd is a fun twist on a classic recipe; it’s a rich, buttery, citrusy, silky, and luscious dessert spread with a lovely lavender hint.

Hello, folks! I hope you’re having a great week and are ready for the weekend, especially if you’re celebrating Labour Day in the US or Canada; yay to the long weekend!

Today, I’m excited to share a tasty Lavender Lemon Curd recipe. If you enjoy classic lemon curd and a hint of lavender aroma, you will love this version.

What is Lemon Curd?

Lemon curd is a dessert spread made from lemon juice, eggs, butter, and sugar. It has a thick, smooth, and silky, custard-like texture, and it’s known for its intense, sweet-tart, refreshing flavour. It’s a versatile spread or topping that has many uses, from simply serving as a spread for toasts and scones, to being a topping for pancakes or ice cream, or as a cake filling.

Please be sure to check Sea Buckthorn Curd and Spiced Grapefruit Curd.

Fruit Pairings with Lavender

lavender pairs with so many fruit flavours, including:

• Apricots:
  • Apricot Lavender Goat Cheese Spread
  • Couscous Salad with Apricots and Lavender
  • Apricot Lavender Sangria Recipe
• Peaches:
  • Lavender Peach Raspberry Sangria
• Apples:
  • Lavender Apple Cider Cocktail
• Strawberries:
  • Frozen Lavender Strawberry Daiquiri
• Cherries:
  • Couscous Salad with Almonds, Cherries, and Lavender
• Blueberries:
  • Blueberry Lavender Oatmeal
  • Blueberry Lemon Lavender Milkshake
• Lemons:
  • Boozy Limoncello Lavender Milkshake
  • Lavender Lemon Oatmeal Recipe with White Chocolate
  • Lavender Lemon Honey Butter

Today, we pair luscious lemon with a pleasant herbal aroma of lavender; that’s one of the most classic combinations.

Ingredients You’ll Need for Lavender Lemon Curd

• Lemons – the core flavour of the curd comes from real, fresh lemon juice. The lemon zest is optional, but it contains the oils that contribute a deeper, more intense citrus aroma.
• Butter – makes the consistency of the curd smooth, silky, and luxurious, and also enhances the flavour. Use unsalted butter for this recipe.
• Egg yolks – work as a thickening agent, resulting in a pudding-like consistency, similar to a custard or pastry cream. Some recipes also call for the use of egg whites, but the traditional curd recipe uses only egg yolks.
• Sugar – provides sweetness and helps balance the tartness of the lemon. It also contributes to the curd’s structure and smooth texture.
• Lavender – dried lavender buds add a subtle floral aroma to this curd. Be sure to finely mince or rub them to allow for even distribution. As a general rule, it’s better to use less lavender than more to avoid a perfume-like scent.
• Salt – it’s an optional ingredient, but a small amount of salt balances out the flavours and sweetness.

How to Make Lavender Lemon Curd

Whisk together the eggs, egg yolks, sugar, minced lavender, lemon juice and zest, and salt in a small, heavy-bottomed saucepan. Place the pan over low heat and cook, whisking constantly, until the mixture coats the back of a spoon, about 10 minutes. Remove the pan from the heat, add the butter, and let it melt. Mix the curd until it’s smooth. You can strain the curd by passing it through the sieve to get rid of solids like lemon zest and lavender, but they don’t bother me – indeed, they add a nice chewy bite to it.

I hope you like this lemon curd with lavender, and you will try it. If you try it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Lavender Lemon Curd

Recipe by Ben | Havocinthekitchen

This Lavender Lemon Curd is a fun twist on a classic recipe; it’s a rich, buttery, citrusy, silky, and luscious dessert spread with a lovely lavender hint.

Course: Dessert Spreads, Curd

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Servings

8-12

servings

Prep time

5

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup (240 ml) freshly squeezed lemon juice, with pulp (about 3-4 large lemons)

• zest of 2 lemons

• 6 large eggs – yolks only

• 1/2 cup (115 g) butter, cubed

• 1 cup (200 g) granulated sugar

• 1/2 tsp. (about 1.5 g.) dried lavender, minced or rubbed

• a small pinch of salt, optional

Directions

• In a small-medium, heavy-bottomed saucepan, whisk together the egg yolks, sugar, lemon juice and zest, minced lavender, and salt.
• Place over low heat and cook, whisking constantly, until the lemon curd thickens enough to coat the back of a spoon, between 8 and 12 minutes. If the curd starts boiling too quickly, remove it from the heat for 30 seconds to cool down and reduce the heat. You can also add a few small pieces of butter. After about 8-10 minutes, the curd should appear quite thick, and it will continue to thicken as it cools.
• Remove from the heat and add the butter. Stir until the butter melts and the curd is smooth. If desired, you can pass the curd through a sieve to remove small bits of zest and lavender. Transfer to an airtight container or jar (preferably made of glass), cover, and refrigerate until completely cooled, approximately 2 hours, before serving. Store in an airtight container in the refrigerator for up to a week.