This is the perfect way to use up the egg yolks left over from making our Wild Strawberry and Elderflower Meringues. All it takes is 20 minutes of gentle stirring, after which you’ll be rewarded with a luscious, fragrant spread that can be used in scones, to sandwich a cake, or on toast. You’ll need some of our Elderflower Cordial to hand, and, if you’ve made our Elderflower Sugar, you can use that too, for added intensity.
- 3 large egg yolks
- 1 large whole egg
- 50g caster sugar
- 60ml Elderflower Cordial
- 60g cold unsalted butter, cut into small cubes
- 2 tablespoons lemon juice
- Set a small pan of water over a medium heat to come to a boil.
- Take a heatproof bowl that will rest inside the rim of the pan and put in the egg yolks, whole egg, caster sugar, lemon juice and elderflower cordial. Whisk together well to combine.
- Turn down the heat under the pan so that the water is barely simmering. Put the bowl into the pan, making sure that the bottom of the bowl is not touching the water.
- Add the cubed butter and stir gently but fairly constantly until it is melted. Keep stirring gently and continue to cook the curd until it is thick enough to coat the back of your spoon – this will take 15–20 minutes.
- Once thickened, remove the bowl from the heat. If you plan to use the curd within the next ten days, decant it into sterilised jars and leave to cool before putting on the lids and storing in the fridge. To keep for a longer period, pour the curd into a freezerproof container and store in the freezer for up to 2 months.
Recipe and photos by Otherwise for Wild Food UK