Authentic Flowers from my Meadow Elderflowers 20g ingredient photograph.

Ingredients

• 2 tablespoons dried Elderflowers
• 100 ml fresh lemon juice
• Finely grated zest of 1 lemon
• 100 g sugar
• 2 large eggs
• 60 g butter, cubed

How to prepare

1. Gently warm the lemon juice with the dried Elderflowers.
2. Remove from heat, cover and infuse for 10 minutes; strain.
3. Whisk the Elderflower-infused lemon juice, fresh lemon zest, sugar and eggs in a heatproof bowl.
4. Set over a saucepan of gently simmering water; cook slowly, stirring continuously, until the mixture thickens. Cook eggs thoroughly.
5. Remove from the heat and gradually stir in the cubed butter until smooth and glossy.
6. Cool safely, transfer to a clean jar and refrigerate promptly.

Kitchen notes

Contains egg and milk/dairy. Use food-grade correctly identified Sambucus nigra Elderflowers, not stems, leaves or wild plant material of unknown identity. This is an egg-and-butter curd for refrigerated storage only, not a shelf-stable or validated canned preserve; the original source specifies no tested storage duration or yield. Use clean equipment, heat sufficiently to cook eggs safely, and refrigerate promptly. No medical claims are made.