Blueberry Curd
A luscious, tangy-sweet blueberry curd that captures the essence of summer in a jar, perfect for spreading on toast or enhancing desserts.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 1 ½ cups (about 4 servings) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup blueberries
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 3 large eggs
- 1/4 cup unsalted butter
- 1 teaspoon lemon zest
Instructions
- Cook the blueberry mixture: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries soften, about 5-7 minutes.
- Strain the blueberry mixture through a fine sieve to remove skins and seeds, leaving you with a smooth puree.
- Whisk together the eggs in a separate bowl. Slowly combine the warm blueberry mixture into the eggs, whisking constantly.
- Thicken the curd by transferring the mixture back to the saucepan and cooking on low heat, stirring until thickened, about 10 minutes.
- Stir in the butter and lemon zest until fully incorporated.
- Cool and store: Allow to cool, then transfer to a jar and refrigerate.
Notes
Store in the refrigerator for up to two weeks. Consider doubling the recipe if you can’t get enough of it.
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 15g
- Sodium: 42mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 100mg
Find it online: https://tashirecipez.com/blueberry-curd-4/