Last Updated on May 25, 2021 by Chef Mireille
Apricot Curd with Lavender is the perfect accompaniment to scones or toast. It’s also great with brownies or vanilla ice cream!
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British Tea Service
Curd can mean different things to different people. You say curd to someone from South Asia and they are going to think yogurt, but say curd to someone else and it is that luscious sweet-tart condiment made from lemon juice, eggs, butter and sugar that is perfect with scones.
Lemon Curd is the most traditional curd and is part of the traditional British Tea Service. British Tea Service consists of three courses – scones, sandwiches and sweets with sandwiches and sweets all served miniature sized. The scone course is accompanied by clotted cream, bitter orange marmalade and lemon curd.
In modern times, curd is now made in a variety of flavors, especially here in the US. The British hold on to their traditions and probably make faces at our modern curd flavors. Despite additions of different fruit as in this version, the lemon is still a major component which stays true to the sweet-tart flavor.
Want to create a British Tea Service Themed Party? Check out some of these options! It’s a great Bridal Shower or Baby Shower Idea!
Scones
Tea Time Sandwiches includes:
- Cranberry Manchego Sandwich
- Lavender Halloumi Sandwich
- Nutella Fruit Sandwich
Sweets
Lavender Sourcing and Uses
For some people, lavender is not a common cooking ingredient. It is used a lot in French cuisine. However, this does not mean if you see some lavender growing in the park or even at your local flower shop you can pick some to use. It is important to use culinary grade lavender to ensure that no pesticides or chemicals have been sprayed on it.
Lavender is a wonderful additive to drinks, curd, ice cream and any baking recipes like cakes, cookies, etc. It’s also included In the Herbs de Provence spice blend which is a savory herb blend that can be used on everything from chicken to potatoes. Don’t feel like if you buy lavender to try this recipe that it won’t get much use. It’s versatile and can be added in any of the ways I mentioned above.
These make great edible gifts – Just make sure you follow canning protocols to extend the shelf life if you are giving as a gift. Otherwise, it must be kept refrigerated. Edible gifts don’t have to be reserved just for holidays. Maybe you have a sick friend or someone who is going through some personal challenges. The fact that you thought of them to make this gift from the heart will mean more to them than any expensive gift you can purchase in a store.
Use this Apricot Curd with Lavender as your next edible gift!
The luscious texture as you spread this on your toast or scones will make you feel divine and opulent. Can you imagine sharing your scones and Apricot Curd with Lavender at a royal tea with the queen? – Well we can dream right!
Once you try this curd, lemon curd will seem like a sorry backup!
Apricot Curd with Lavender
Ingredients
- 6 apricots
- 1 cup lemon juice
- ½ cup softened butter
- 1 ½ cups sugar
- 3 eggs
- 1 teaspoon lavender
Instructions
- Bring a pot of water to a boil.
- Make a small x on the bottom of each apricot with a sharp knife.
- Add apricots to water and leave for 1-2 minutes, until the apricot skins start to come off.
- Remove from boiling water and immediately place in a bowl with ice water or run with cold water.
- Remove skin and pit the apricots. Puree apricots in a blender or food processor. Add lemon juice and mix to combine.
- In a bowl, beat butter and sugar until crumbly.
- Add eggs, one at a time, beating well after each addition.
- Add lavender and mix until combined.
- Add apricot-lemon juice to butter mix and beat until thoroughly combined.
- Transfer to a saucepan. Bring to a boil. Make sure you use a saucepan large enough so there is extra room. The mixture will froth up a lot as it boils.
- Reduce to medium heat and simmer, stirring occasionally for 25-30 minutes until thickened and the mixture coats the back of a spoon.
- Chill and it will thicken more.
Notes
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Lovely variation to lemon curd. Beautiful color and nice consistency.
thank you – I hope you like the twist when you try it 😉
Such a fantastic informative post Mir..and this curd looks so inviting..can imagine how good it will taste with the scones..
thank you – it is delicious with scones or any kind of breakfast pastry
Havent prepared curd with apricot, sounds like an excellent sauce to enjoy with anything and that lavender addition sounds absolutely incredible.
I am sure you will love the flavor combo
mmm, I already feel the smell of this curd. Can imagine the flavor of apricots and lavender, this is definitely worth a try! Thanks for sharing!
I am sure you will love it
Pinned this for later, the flavors combo sounds awesome. I just made strawberry curd yesterday, no I must try your recipe.
I am sure you would like this variation as well
I just made lemon curd and now I will have to try this! Sounds delicious!
I am sure you will love it
I love the thought of this apricot curd, it sounds delicious. And I like how you explain the British tea service and provide links for scones, sandwiches and such. It gives it more of a whole experience. Well done.
yes – I hope I’ve inspired you to create a British tea meal
I don’t know the name curd by I love lavender and apricot so I think I will want to try your recipe. It looks delicious!
you must let me know how you like it when you try it
Love the apricot lemon curd and the fruit would have added a great flavor to the lemon curd. It is a skill to make a perfect lemon curd and yours looks marvelous. What a treat for breakfast this will be !
yes i think its a nice switch from the plain lemon one
I’ve tasted ready made lemon curd but have not tried making it at home. I think I should as I love it with scones and on a fruity bread. Apricot and lavender is a unique combination. Can imagine the wonderful aroma and taste.
yep the flavors worked well together – I think you will like it
Apricot curd…WOW! Never would have thought of that one, and the color is spectacular! It looks so creamy too. I love aprcots so I have to try this soon!
thank you – I am sure you will love it!
Delicious apricot curd, have some apricots today but just lavender missing. Thanks for the info on lavender, I use to wonder whether all lavender can be used in food.
sure – I also get it from my local farmer’s market – but you can also sub rose if that is easier for you to find
Wow! Such an aromatic curd, Mir. I haven’t ever used lavender in my kitchen and it is good to know that kitchen grade lavender is separately available.
you should look for it – I also can get it at my local farmer’s market – adds so much flavor to sweets
Most of the readers of my blog don’t understand if I write curd in recipes and it took me long to understand why. Now I stick with yogurt. This lavender and apricot curd looks so good and thanks for the tips on using lavender in recipes.
it took me a while to understand the curd when I would read it on Indian blogs –
I’ve never tried apricot and lavender together before but it sounds like a brilliant idea!
they really compliment each other well – I think you will love it
This is something new to me… must be quite delicious
it is – especially on scones or bread
You have really amazing collection.. love the flavor of apricot in curd… Awesome recipe
Thats such an elaborate post with so much info..Loved the Apricot curd so much..Beautiful pics Mir..
glad you enjoyed the background info
When I first started blogging, more than 10 years back, I saw a lemon curd recipe and I literally wondered how lemon and curd[yogurt] would taste! Then upon reading the recipe I understood. And yes, gifts that are homemade show people how much we care about them instead of buying expensive gifts! This is one aromatic curd recipe Mir!
thanks – yes regional differences can be quite ironic right!
I’m wondering how to can this recipe. The recipe sounds wonderful and I have 3 apricot trees filled with fruit, ready to be picked. Do you have any suggestions for canning? How long would you recommend in the water bath? Thank you!
Generally until the bottle top pops. As I have never canned this recipe per se, I cannot advise you on the exact time.