Lemon Verbena curd recipe by Henrietta Inman
By Henrietta Inman as shared for our September 2018 Crumpet Collaboration.
What you need
- 155g soft, unsalted butter
- 60g crème fraiche
- 120g lemon juice
- 70g golden caster sugar
- 70g honey
- 1 lemon, zest finely grated
- 4g Good & Proper Lemon Verbena
- 2 egg yolks
- 3 large eggs
Take the butter out of the fridge to soften.
In a medium saucepan, warm the crème fraiche,
lemon juice, sugar and honey. You want the mix to just simmer to dissolve the sugar and honey.
Turn off the heat, stir in the lemon zest and lemon verbena leaves, cover with a lid
or cling film and leave to infuse for 1 hour.
Strain the infused mix through a fine sieve, really pushing it through to get all the flavour from the Lemon Verbena.
Place it back on the heat and bring to a boil.
In a medium bowl, mix together the egg yolks and whole eggs.
Pour over the hot lemon verbena and lemon syrup and mix to combine.
Transfer the mix back to the saucepan and cook like a custard on a low heat, starting with a whisk and then moving to a wooden spoon or heat-proof spatula.
When it starts to thicken and your finger makes a line through the mix when coated on the back of a wooden spoon, it is ready.
If you have a thermometer, you want to heat it to 82oC.
Strain through a fine sieve into a bowl, leave to cool to body temperature, or around 40oC, and then blitz in the softened butter with a hand-held blender till smooth.
Cover to the surface with cling film and leave in the fridge.
- Fresh figs
- Greek yoghurt
- The London Honey Co. Honeycomb
- Good & Proper Tea homemade sourdough crumpets
- To assemble, slightly warm the crumpet to soften it - not too hot though or else the curd will run off the crumpet.
- Place a few good heaped tablespoons of curd in the centre of the crumpet and top with a generous spoonful of yoghurt.
- Top the yoghurt with two fig halves from one large fig, a good chunk of honeycomb and an extra bit of runny honey to drizzle.
- Serve and enjoy immediately.