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RECIPE: Lavender lemon curd crepe filling

A lavender lemon curd crepe at Seven Swans Creperie.
A lavender lemon curd crepe at Seven Swans Creperie. Photo courtesy of Kate Bryan


  • 3/4-1 cup sugar (depending how sweet or tart you like your curd
  • 1/2 cup lemon juice
  • 6 large egg yolks
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (10 tablespoons), cut into 1/2-inch pieces
  • 1/4 c food grade lavender

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  1. Mix the sugar, lemon juice, lavender and egg yolks in a heavy bottom saucepan.
  2. Cook on low to medium to begin, stirring constantly from the bottom to make sure the yolks are heating slowly and evenly. Turn the heat up to medium/high, continuing to stir from the bottom constantly.
  3. After about 15 minutes, the curd will start thickening. Once the curd thickly coats a spoon, remove from heat and stir in the half cup of chopped up butter until melted.
  4. Strain out all the lavender and any lumps from the eggs. Pour right into your crepe or put into a jar to cool. Refrigerate and use for up to two weeks.

Kate Bryan, owner of Seven Swans Creperie, provided this recipe.

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