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Blueberry Curd

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A delicious and versatile spread made from fresh blueberries, perfect for toast, pancakes, or as a filling for cakes and pastries.

Ingredients

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  • 2 cups fresh blueberries
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Pinch of salt

Instructions

  1. Combine blueberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat until the blueberries burst, about 5-7 minutes.
  2. Strain the mixture through a fine-mesh sieve into a bowl to remove skins and seeds.
  3. Whisk together the eggs, lemon zest, and a pinch of salt in another bowl.
  4. Gradually whisk warm blueberry juice into the egg mixture to temper the eggs.
  5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes.
  6. Remove from heat and stir in the butter until melted and smooth.
  7. Let the curd cool before transferring it to a jar or container.

Notes

Use fresh, ripe blueberries for the best flavor. Temper the eggs carefully to avoid scrambling.

Nutrition

Find it online: https://recypez.com/blueberry-curd/

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