2 large eggs
1 egg yolk
75g/3 oz unsalted butter diced
75g/3oz granulated sugar
rind and juice of 1 small lemon
rind and juice of 1 small orange
flowers from a handful of elderflower heads
- Beat together the eggs and the egg yolk then strain into a bowl. Place the bowl over a saucepan of hot water, add the butter, sugar and fruit rinds and juice. Stir with a wooden spoon until the sugar dissolves and the butter has melted. Add the elderflowers and cook stirring frequently until the curd is thick enough to coat the back of a spoon.
- Strain through a nylon sieve into warmed pots. Wipe the rims with a hot damp cloth then cover the surface of the curd with waxed discs, waxed sides down making sure they lie flat. Cover the tops of the pots immediately with dampened cellophane secured with string (or use jam jar lids). Label and store in a cool dark place for no more than a month or two.