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Lemon Verbena curd by Henrietta Inman

This recipe was created & shared by Henrietta Inman 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.

Serving suggestion

  • 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.


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