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Blueberry Lemon Curd Recipe

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3.9 from 52 reviews

This luscious Blueberry Curd is a tangy and sweet spread made from fresh or frozen blueberries, lemon zest, and juice, cooked to a silky smooth finish perfect for toast, desserts, or as a flavorful addition to your favorite dishes.

Ingredients

Units Scale

Ingredients

  • 250 g blueberries (fresh or frozen (not wild))
  • Zest of 2 lemons
  • 60 g freshly squeezed lemon juice (about 1/4 cup)
  • 150 g granulated sugar (3/4 cups)
  • 3 large eggs
  • 80 g butter (about 6 tablespoons)
  • Pinch fine sea salt

Instructions

  1. Prepare Butter: Slice the butter into pats and set it in a bowl with a sieve over it.
  2. Cook Blueberries: In a small pot, add the blueberries, lemon zest and lemon juice. Cook on medium low heat for about 20 minutes, stirring as needed until most of the blueberries burst and are completely softened, having released their juices.
  3. Strain Blueberries: Strain this into a bowl to remove blueberry skin. You should have about 180g give or take of liquid. This is how much you need for the curd.
  4. Add Sugar and Juice: Pour the blueberry juice into the pot (use the same one as long as you’ve scraped it clean of bits) and add the sugar.
  5. Beat Eggs: In a bowl, beat the eggs with the salt with a fork. Pour into the pot with the sugar and blueberry. Whisk to combine.
  6. Cook Curd: Cook over medium low heat, stirring constantly until thickened and temperature reaches 170 F.
  7. Finish Curd: Pour through the sieve over the butter. Stir until butter is melted and curd is smooth.
  8. Store: Store in the fridge in an airtight container. Curd should keep for about three weeks.

Notes

  • Use a sieve to remove blueberry skins for a smooth curd.
  • Cook the curd slowly over medium low heat while stirring constantly to prevent curdling.
  • Check temperature reaches 170 F for proper thickening.
  • Store in airtight container in fridge for up to three weeks.

Find it online: https://yumfoodusa.com/blueberry-lemon-curd-recipe/