Lemon Dandelion Curd Delight

Name: Lemon Dandelion Curd Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dandelion petals (clean and fresh); 1/2 cup fresh lemon juice; 1 cup sugar; 1/4 cup unsalted butter, melted; 3 large eggs; 1/4 teaspoon salt

Highlighted under: Classic Baking Recipes

I’ve always been enchanted by the vibrant color and unique flavor of dandelion flowers, and so I decided to create a delightful dessert that showcases them. This Lemon Dandelion Curd Delight combines the zesty brightness of fresh lemons with the floral notes of dandelions, resulting in a curd that’s both refreshing and unexpected. The use of dandelion petals adds a touch of whimsy, making it a perfect treat for spring gatherings or any time you want to impress your guests with something truly special.

Created by

Emily

Last updated on 2026-02-01T14:26:28.582Z

I still remember the first time I tasted dandelion curd at a charming little café. The combination of lemon and floral notes left such an impression on me that I had to recreate it at home. Through experimentation, I learned that the key is to steep the dandelion petals in the lemon juice to extract their gentle flavor, which truly elevates the curd.

This dessert isn’t only unique; it’s also incredibly versatile! I love serving it atop scones or as a filling for tarts. Each bite bursts with a balance of tartness and subtle sweetness, making it an instant favorite at any gathering.

Why You'll Love This Recipe
A delightful twist on traditional lemon curd with a floral essence
Versatile enough to be used in various desserts or on its own
Perfect for spring and summer gatherings, adding a touch of whimsy

Understanding Dandelion Petals

Using clean, fresh dandelion petals is crucial for achieving the right flavor and texture in this curd. Harvest petals in the morning when they are fully open for maximum sweetness, avoiding any that are wilted or discolored. The distinctive floral notes will infuse the curd, offering a refreshing contrast to the zesty lemon.

The petals should be carefully washed to remove any dirt or insects. A gentle rinse under cool water followed by a light pat with a paper towel is adequate. Remember, the flavor of your curd will significantly depend on the quality of the petals, so choose wisely!

The Art of Cooking Curd

When cooking the curd on low heat, patience is key. Stir continuously and observe the mixture closely. You’ll know it’s ready when it thickens enough to coat the back of a spoon and leaves a clean line when you run your finger through it. This texture will ensure a luscious mouthfeel that distinguishes a homemade curd from store-bought varieties.

Be careful not to overheat the mixture; if it bubbles too rapidly, it can curdle. If you notice any uneven curdling, remove it from heat immediately and whisk vigorously to help smoothen the texture before allowing it to cool.

Storing and Serving Your Delight

Once cooled, transfer your Lemon Dandelion Curd into a clean, airtight jar. It can be stored in the refrigerator for up to two weeks. The flavor develops over time, making it a perfect make-ahead treat for special occasions. If you wish to store it longer, consider freezing it in small batches, which can last for about three months. Just make sure to leave some room in the container for expansion.

For serving, consider pairing this curd with freshly baked scones or as a luxurious filling for pastries. You can also swirl it into yogurt or spread it onto toast for a whimsical breakfast. The possibilities are endless!

Ingredients

For the Dandelion Curd

1 cup dandelion petals (clean and fresh)
1/2 cup fresh lemon juice
1 cup sugar
1/4 cup unsalted butter, melted
3 large eggs
1/4 teaspoon salt

Instructions

Instructions

Method

Prepare the Dandelion Infusion

In a small saucepan, combine the dandelion petals with the lemon juice. Heat gently over low heat for about 5 minutes, stirring occasionally. Remove from heat and let steep for 10 minutes, then strain to remove the petals.

Make the Curd

In a mixing bowl, whisk together the sugar, melted butter, eggs, and salt until well combined. Gradually add the infused lemon juice and whisk until smooth.

Cook the Curd

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, approximately 10 minutes.

Cool and Serve

Remove from heat and let it cool completely. Transfer the curd to a jar and refrigerate until set. Serve chilled over scones or use as a filling for pastries.

Tips

Pro Tips

Always use fresh dandelions that haven’t been treated with pesticides for safety and quality. If you can't find dandelions, you can substitute with other edible flowers for a similar effect.

Creative Variations

Feel free to experiment with other edible flowers if dandelions are not available. Calendula or hibiscus petals can provide a similar floral note and vibrant color, allowing you to customize the curd based on the season or what you have on hand. Adjust the sugar levels depending on the sweetness of the flowers you choose.

You can enhance the flavor further by adding a teaspoon of vanilla extract to the mixture. This adds an additional layer of complexity, enriching the curd without overpowering the lemon and dandelion. Just be sure to add it after removing the mix from heat to preserve the fragrance.

Troubleshooting Common Issues

If your curd doesn’t thicken as expected, it could be due to undercooking. Continue cooking on low heat while stirring, and give it some additional time. You may also increase the heat slightly if it’s taking too long, but be careful not to let it boil, as this risks curdling.

In case your curd appears lumpy after cooling, a quick fix is to strain it through a fine-mesh sieve into a clean bowl. This method helps to remove any bits that might have formed and yields a smooth, glossy curd ready for your enjoyment.

Questions About Recipes

→ Can I use store-bought lemon juice?

While you can, using fresh lemon juice greatly enhances the flavor of the curd.

→ How long can I store the dandelion curd?

The curd can be stored in the refrigerator for up to two weeks.

→ Can I freeze dandelion curd?

Yes, you can freeze the curd in an airtight container for up to three months.

→ What can I use dandelion curd for?

It's delicious on scones, as a tart filling, in cakes, or as a topping for yogurt and desserts.