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

Scale

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