Blueberry Lemon Curd
A vibrant lemony blueberry curd is a versatile topping or spread, perfect for utilizing fresh or frozen blueberries.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start simmering an inch of water in the bottom pan of a double boiler.
-
Simmer blueberries with lemon juice in a saucepan until very soft.
-
Mash the cooked blueberries, then strain through a sieve into a bowl.
-
Add lemon zest, sugar, and butter (with a pinch of salt if using unsalted butter) to the strained blueberry juice; mix well.
-
Whisk beaten egg yolks into the blueberry mixture.
-
Place the bowl over the simmering water and whisk frequently until the curd thickens, coats a spoon, and reaches 175 F.
-
Pour the warm curd into jars; it will thicken further as it chills.