Elderflower Curd from Ikea syrup!

Curd, beautiful curd!

So the name itself – CURD – may not sound appetizing to some. Others may immediately think of cheese curds. And, while cheese curds are DELICIOUS, I am talking about fruit curd today.

You can use it to fill a cake or cupcakes, pipe it into doughnuts, dollop it into pate sable tartlet shells and top with meringue, fold it into whipped cream or buttercream to use as either a filling or a frosting…the possibilities are practically endless.

To be clear, I didn’t intend to make curd today. I finally had time to throw together a cake that I have wanted to make for a while now. The cake uses 6 egg whites and I couldn’t stand to waste the beautiful yolks so I decided to mix a couple of jars of curd. I love to have it on hand for whatever impromptu bakes I have time for. And sometimes I even eat it right out of the jar.

There, I’ve said it.

Yes, this curd is so good, you will be tempted to scoop a bit out of the jar and eat it just like that. No cake or doughnut in sight. Give yourself permission…go for it!

When most people think of fruit curd, they think of lemon. I love the tart/sweet and creamy taste of lemon curd but I don’t always have lemons on hand. One thing that I always have, though, is juice. Specifically, juice concentrate from Ikea.

I absolutely love to use the concentrates from Ikea in all kinds of ways.  You can use it straight from the jar (sparingly!) to flavor icing or cake batter. But I love to use it for curds. So easy…I don’t have to get out the food processor to process fresh or frozen fruit and then strain out seeds, etc. And there are so many flavors to choose from and it keeps for ages!

Just a tip, if you want to make curd from a juice that is not very acidic on it’s own, just make sure to add a bit of lemon juice. This will help the curd set up.

You can replace the Elderflower concentrate with a different flavor if you wish. Just make sure to use a total of 150 mL of juice/water or 150mL of fresh juice. I choose to mix the concentrate half juice/half water, which gives a good strong flavor but you may have to play with the mixture if you are using a different flavor.

Try this easy recipe and let me know in the comments how you use it and what other flavors you come up with!!

Elderflower Curd from Ikea Juice Concentrate

• 75 mL Elderflower syrup (I use Ikea)
• 75 mL water
• 100 grams butter, cut into pieces
• 150 grams granulated sugar
• 2 eggs plus 2 egg yolks
• 1 Tablespoon lemon juice

Directions:

1. Mix together the Elderflower syrup and water.
2. Cut butter into several pieces to allow it to melt more quickly.
3. Add all ingredients into a medium saucepan and cook over medium-low heat, whisking constantly, until the butter is melted and all the ingredients are mixed.
4. Turn the heat up to medium and cook for about 4-6 minutes, whisking constantly. The mixture should coat the back of a spoon and leave a clear line when you run your finger across the back of the spoon.
5. Pour the mixture through a strainer to remove any small bits of cooked egg. Transfer to a sterilized jar, cover tightly and place in the refrigerator until fully chilled.
6. Use when chilled or store in the refrigerator for up to 2 weeks.

I haven’t decided what I am putting this jar of curd into but check back soon – I will post a recipe featuring this yummy curd!

I will also be sharing a couple of cakes over the next 2 days or so. Please come back to see what I’m making for St. Patrick’s Day!