Elderflower for us is just a quintessential taste of summer and this curd is summer on a spoon!
165g (about 3)
Put an inch of water in the pan and bring to a gentle simmer
In the bowl mix the sugar and eggs
Then add the elderflower, lemon juice and butter
Place on the pan making sure the bowl does not touch the water
Stir gently and keep the heat fairly low - you want silky smooth curd not omelette!
Once the curd thickly coats the back of a spoon take it off the heat and sieve it to remove any lumps of egg.
Fill the jar and enjoy it!