We enjoy this beautiful curd in crepes, tarts, & on scones – or even stirred into yogurt! I infuse my lemon juice with rose petals to enhance both that natural rose-note & the delicate pink color these gems lend the curd. This is an extra step & not necessary to make curd of your own– But I recommend this if you have access to rose petals! Let’s do it!
Rose-Infused Pink Lemon Curd
3 Large Eggs
1 cup Sugar
⅔ cups Pink Lemon Juice [about 5 lemons]
Small Handful Dried Wild Rose Petals
2 TBS Pink Lemon Zest
4 TBS Unsalted Butter, small diced & chilled
Pinch Sea Salt
Zest your washed lemons & set aside. Juice your fruit & reserve, removing any seeds. I do not strain out the pulp from the fresh juice, as it adds such lovely flavor. Stir in a small handful of rose petals & let them infuse in your juice if desired. [infuse for 1-2 hours, then pull the petals out] Set up your double-boiler & simmer [or a stainless steel bowl placed over a saucepan of simmering water]. Add the eggs, sugar, & juice, & begin whisking to blend. Cook & continue whisking constantly to prevent the eggs curdling. It will foam up at first.
It will continue to thicken as it cools. This recipe makes about 3 cups of curd. Pop it into mason jars to store in the fridge -- These make lovely gifts if you are feeling generous! If you are making the tarts, put the curd in the fridge to set-up & cool for at least 30 minutes. Not up to making crusts? Honestly, it is hard to beat simple plain crepes, ends dipped in sugar, topped with a heaping spoonful of this & sliced strawberries or raspberries!
I hope I have inspired you to track down & try some Pink Lemons of your own! Please let me know what you make with them & share PICTURES! I love to see what you are all up to! If you are local, come try some at our bar – or enjoy those Pink Lemon Curd crepes at Brunch on Sunday! Until next time--Stay safe & #StopAndEatTheFlowers