Lavender Lemon Curd

yields: 1 1/2 cups

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  • 4 eggs, well beaten
  • Pinch salt
  • 1 tbsp fresh lavender
  • 2 lemons, zested
  • 1/2 cup butter
  • 1 1/4 cups sugar
  • 1/2 cup lemon juice


Place butter, sugar, lemon juice, lemon zest and dried lavender in the top of a double boiler. Whisk in eggs and cook until mixture is thick, approximately 5 minutes.(Fresh lavender should be added at this point to infuse flavor into the curd as it cools). Pour mixture into a jar. Cool. Cover and refrigerate.

Additional Tips

Serve with scones, shortcake or toast.

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