Meadowsweet Lemon Curd is a traditional British recipe for a classic preserve of sweetened lemon zest and lemon juice that's flavoured with meadowsweet and thickened with butter and eggs in a bain marie (double boiler) until creamy and set before being potted in jars. The full recipe is presented here and I hope you enjoy this classic British version of: Meadowsweet Lemon Curd.
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Lemon Curd: Classic British recipe for a preserve of sweetened lemon zest and lemon juice flavoured with wild meadowsweet that's thickened with butter and eggs in a bain marie (double boiler) until creamy and set before being potted in jars shown in a jam jar spooned into a bowl. The meadowsweet adds an intriguing floral and almond-like flavour to the curd.
Ingredients:
450g caster sugar
freshly-grated zest of 4 medium lemons
juice of 4 medium lemons
2 bunches meadowsweet flowers
225g butter
5 eggs, lightly beaten
Method:
Juice and finely grate the rinds of the lemons. Prepare a bain-marie (double boiler) and transfer the lemon juice and zest to this. Add the sugar, butter and meadowsweet flowers and cook over low heat until all the sugar has dissolved. Pass through a fine-meshed sieve to strain out the meadowsweet flours.
Blend the strained liquid with the eggs, which have been lightly beaten. Mix to combine thoroughly then return to the heat and continue cooking slowly in the double boiler until the curd mixture will just coat the back of a spoon.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. This will keep for at least 4 weeks in the fridge.
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