Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Elderflower & Lime Curd

Elderflower & Lime Curd

The ultimate breakfast treat! This deliciously indulgent curd recipe uses Shute Fruit Elderflower Cordial, handmade by our friend Lori in Teingmouth using handpicked elderflower.

Difficulty:
Prep time: 15 minutes
Cook time: 5 - 10 minutes
Serves: Makes 1 Jar
Elderflower & Lime Curd Image 1

Ingredients

  • 6 Tbsp Shute Fruit Elderflower Cordial
  • 2 large Black Dog Free Range Eggs
  • 75g Caster Sugar
  • 2 Limes, zest & juice
  • 50g Unsalted Butter, cubed

You will also need 1 x 350g jam jar

 

Method

Have ready one 350 g sterilized jam jar & get your water on the boil.

  1. In the top of a double boiler or ban marie beat 2 large eggs.
  2. Then add the caster sugar, lime zest & juice, elderflower cordial & unsalted butter.
  3. Place the pan over, not in, just simmering water & stir constantly with a wooden spoon until the butter melts & the whole mixture thickens. This should take about 3-5 minutes.
  4. When the mixture coats the back of your spoon & separates like the Red Sea when you run your finger down the back of the spoon with no seepage it is ready.
  5. Do not allow the mixture to boil. If it gets too hot, remove the pan from the heat & continue to stir until thick.
  6. Pot up in the usual way. Allow to cool, then refrigerate.

Your Elderflower & Lime Curd should keep for up to 4 weeks... if you can make it last that long! 

If the worst happens & the eggs curdle, OR you wish to have supremely velvety curd you may sieve the mixture as you pot up.


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