Lavender shortbread

Jacqueline Alwill

Brown Paper Nutrition

Scrumptious served with a home made almond shortbread or in a tart, this orange curd with lavender really brings together the beauty of blossoms and citrus in a sun filled orchard!

Make the cookies first – you’ll find the recipe for my ALMOND COOKIES here… Just remove the rosemary and chocolate from the ingredient list.


Makes 3/4 cup curd

Gluten free : Dairy Free : Vegetarian

1/2 cup orange juice

3 teaspoons orange rind

2 free range eggs

3 free range egg yolks

2 1/2 tablespoons maple syrup

1 teaspoons food grade lavender (if you don’t have this – don’t worry, it’s still lovely as is!)

3 tablespoons coconut oil, melted

Place a small heat proof bowl over a large saucepan of simmering water, but make sure the bowl doesn’t touch the water. Reduce heat to low, add orange juice, zest, eggs, egg yolks and maple syrup , lavender and whisk until combined. Gradually whisk in the coconut oil. Continue whisking until the mixture thickens to the consistency of  curd. Remove from heat, cover surface with a wrap to prevent a skin forming. Cool completely on bench top then place in fridge to set. Once set serve as desired.