This Easy Lavender Lemon Curd is sweet, tart, slightly floral, buttery, and completely delicious! It's a luscious dessert spread that's super simple to make.
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Lemon is one of my favorite spring and summer flavors! So is lavender. And when you put the two together, magic happens! Turns out, I'm not the only one in my family who loves lavender flavor combos. My niece is a fan of lavender flavor combos as well! The discovery was made over a pint of lavender ice cream she had so graciously shared with me. From then on, I knew I'd have to share anything lavender I found - or made - with her!
That memory popped into my head recently when I decided to make another lemon and lavender concoction. I wanted to make something I could share with my niece - tasty, but not overly complicated. So I decided on lavender lemon curd. It's something easy enough to make, but versatile enough that she could use it however she wanted.
What is Lavender Lemon Curd?
Lavender lemon curd is a lovely dessert spread with a custard-like thickness. It's rich and buttery. The lavender gives it a slightly floral flavor that pairs well with the tart lemon.
It makes for a delicious spread for toast, scones, and biscuits. It can also be used as a dessert filling for cakes, cookies, and tarts. You can even use it as a topping for pancakes, waffles, and ice cream! Or you might even be tempted to just dig in with a spoon!
Easy Lavender Lemon Curd
With Mother's Day coming up, this lemon curd would also make an excellent food gift when given alongside baked goods. Just spoon it into a jar, tie with a ribbon or twine, and a sprig of lavender (fresh or faux will do).
The first thing we need to do is beat our eggs together. We're using 3 egg yolks and 1 whole egg. Once the yolks and egg are combined, pour them into a small saucepan.
With the eggs transferred to the pan, whisk in the sugar, lavender buds, lemon juice, and lemon zest. Keep whisking everything together until it's creamy.
Now, we're going to move the pan to the stovetop and heat over medium heat. Keep whisking the mixture until it thickens, about 6-8 minutes.
The mixture will be ready to be removed from the heat when it's thick enough to coat the back of a wooden spoon.
Remove the pan from the heat and begin to add the butter, one cube at a time, until incorporated.
Then, strain the lavender lemon curd into a jar with an airtight lid. Chill the lavender lemon curd in the fridge for at least an hour before using.
Easy Lavender Lemon Curd
Ingredients
- 3 egg yolks
- 1 whole large egg
- 3/4 cups sugar
- 1 tbsp. culinary grade lavender buds
- 1/2 cup fresh lemon juice
- Zest of 2 small lemons
- 1/4 cup unsalted butter cut into cubes
Instructions
- Beat eggs and add to small saucepan.
- Whisk in sugar, lavender buds, lemon juice, and lemon zest. Continue whisking until creamy.
- Move pan to stovetop. Heat over medium. Keep whisking until thick, 6-8 minutes.
- Mixture will be ready to remove from heat when thick enough to coat back of wooden spoon.
- Remove pan from heat. Add butter, one cube at a time, until incorporated.
- Strain lavender lemon curd into jar with airtight lid. Chill at least 1 hour before serving.
This lavender lemon curd recipe makes about two 5 oz. jars (I used Oui yogurt jars with bamboo lids) worth of spread. Keep it in the fridge to top and fill treats or share a jar with a loved one!
Did you make this Easy Lavender Lemon Curd recipe? Share your pics on Instagram using the hashtag #holokahome. Don’t forget to tag me @holokahome!
