Violet Lemon Curd Recipe
Introduction
Violet Lemon Curd is a delicate and beautiful twist on classic lemon curd, infused with fragrant violet tea and a hint of rosewater. Its vibrant purple hue and floral notes make it a stunning addition to tarts, scones, or even breakfast toast.
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 3/4 cup violet tea
- Lemon zest from 2 lemons
- 2 teaspoons citric acid powder (divided)
- 2 tablespoons unsalted butter
- 1/4 teaspoon rosewater (or to taste)
- 1 cup violet flowers (gently packed)
- Boiling water (to fill jar)
Instructions
- Step 1: Pour boiling water into a jar filled with violet flowers until the jar is full. Gently press on the violets to release any air bubbles. Cover the jar and keep it out of bright sunlight for about 24 hours. The violet tea will turn a sapphire blue color.
- Step 2: Line a colander with a paper towel or coffee filter and strain the violet tea, squeezing the solids to extract as much color as possible. If needed, add water to the tea so the total volume equals 3/4 cup.
- Step 3: In a medium saucepan, combine the sugar, corn starch, and salt.
- Step 4: Add 1 teaspoon of citric acid to the violet tea; it should change to a purple color. Then add the milk, violet tea, and lemon zest to the saucepan and stir to combine.
- Step 5: Place the pan over medium-low heat and whisk constantly until the mixture bubbles and thickens, about 5 minutes. If it doesn’t thicken, increase the heat slightly. The curd is ready when it bubbles and coats the back of a spoon. Note that the color may fade during cooking.
- Step 6: Remove from heat and stir in the butter until melted. Add the remaining teaspoon of citric acid until the desired purple color is achieved. Finally, stir in the rosewater.
- Step 7: Use the curd immediately to fill tart shells, or refrigerate with plastic wrap pressed directly onto the surface to prevent a skin from forming. It will keep for 1-2 weeks and will thicken as it cools.
- Step 8: If the curd becomes too firm or over thickened, smooth it out with an immersion blender or whisk vigorously to restore its texture.
Tips & Variations
- Adjust the amount of rosewater to your taste for a more or less floral note.
- Use fresh violets picked from a clean environment to avoid pesticides.
- If you don’t have citric acid, fresh lemon juice can be substituted, but color changes may vary.
- Serve violet lemon curd with scones, pancakes, or as a filling for cakes and tarts for a unique flavor burst.
Storage
Store violet lemon curd in an airtight container in the refrigerator for up to 1-2 weeks. To keep the surface from forming a skin, press plastic wrap directly onto the curd before sealing. When ready to use, bring to room temperature or gently whisk or blend if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried violet flowers instead of fresh ones?
Fresh violets are recommended for the best color and flavor, but dried violet petals can be used. The color may be less vibrant and the infusion time might need adjustment.
What does citric acid do in this recipe?
Citric acid enhances the tartness and helps develop the beautiful purple color when it reacts with the violet tea. It also helps set the curd’s texture.
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Violet Lemon Curd Recipe
- Total Time: 24 hours 15 minutes
- Yield: About 1 to 1 1/2 cups 1x
- Diet: Vegetarian
Description
A delicate and vibrantly colored Violet Lemon Curd that combines the floral notes of violet tea with the bright zestiness of lemon. This smooth, tangy curd is perfect for tarts, spreads, or as a unique twist on traditional lemon curd, featuring a beautiful purple hue that intensifies with citric acid.
Ingredients
Tea Infusion
- 1 cup violet flowers (gently packed)
- boiling water (to fill jar)
Curd Mixture
- 1/2 cup granulated sugar
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 3/4 cup violet tea (strained from infused flowers)
- 3/4 cup whole milk
- lemon zest (from 2 lemons)
- 2 teaspoons citric acid powder (divided into 1 tsp and 1 tsp)
- 2 tablespoons unsalted butter
- 1/4 teaspoon rosewater (or to taste)
Instructions
- Infuse Violet Tea: Pour boiling water into a jar filled with violet flowers until the jar is full. Gently press the flowers to release air bubbles, cover the jar, and let it steep away from bright sunlight for about 24 hours. The liquid should turn a sapphire blue color.
- Strain the Tea: Line a colander with a paper towel or coffee filter and strain the violet infusion, squeezing the flowers to extract as much liquid as possible. Add enough water if needed to make exactly 3/4 cup of tea.
- Mix Dry Ingredients: In a medium saucepan, combine the granulated sugar, corn starch, and salt.
- Combine Wet Ingredients: Add 1 teaspoon of citric acid powder to the violet tea to turn it purple, then pour the tea, whole milk, and lemon zest into the saucepan with the dry ingredients. Stir well to combine.
- Cook the Curd: Place the saucepan over medium-low heat and whisk constantly. Heat until the mixture thickens and comes to a bubble, about 5 minutes. If it does not thicken, increase the heat slightly and continue whisking. The curd should coat the back of a spoon when ready.
- Finish the Curd: Remove the pan from heat and stir in the unsalted butter until melted. Add the remaining 1 teaspoon citric acid powder to achieve the desired purple color, then stir in the rosewater to taste.
- Store or Use: Use immediately to fill tart shells or transfer the curd to a container. Press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for 1-2 weeks. The curd will thicken as it cools.
- Adjust Texture (Optional): If the curd becomes too thick or sets firmly, smooth it out with an immersion blender or whisk vigorously before use.
Notes
- The violet tea infusion naturally starts sapphire blue but turns purple with the addition of citric acid powder.
- Pressing the violet flowers while infusing helps maximize color extraction.
- Constant whisking is important to prevent lumps and ensure a smooth curd.
- Citric acid powder not only adds the signature tartness but enhances the color dramatically.
- Store with plastic wrap directly on the curd surface to avoid skin formation during refrigeration.
- Rosewater adds a subtle floral nuance, but adjust to taste or omit if preferred.
- The curd will firm up as it cools, so stir to adjust consistency if needed before serving.
- Prep Time: 5 minutes (excluding violet infusion time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
Keywords: violet lemon curd, floral lemon curd, violet tea recipe, lemon curd, floral dessert spread, violet flower, homemade curd
