Elderflowers add honey and lychee floral notes to traditional lemon curd. I make my elderflower syrup with oranges and lemon so it’s delicate, but complex. I rolled it in the crêpes and drizzled in on the whipped cream for my elderflower lemon crêpeterrine cake recipe.
- 3 eggs
- 1/2 cup granulated sugar
- 1 lemon, juice and rind
- 1/3 cup elderflower syrup
- 3 tablespoons unsalted butter
- Mix ingredients together in a double boiler over simmering water. Water should not touch the bottom of the top layer of the double boiler.
- Cook the curd until thick and creamy, stirring frequently, about 15 minutes.
Yield: about 1.5 cups