Blueberry curd has such a beautiful color and the flavor is gently sweet with a delicious citrus tang. It's perfect both spread on toast and in various desserts.
Servings: 8 approx, depending how used (makes a little over 1 cup)
- 1 cup blueberries 150g
- ¼ cup lemon juice approx 1 lemon
- 1 egg
- 1 egg yolk
- 1 lemon zest ie from 1 lemon
- ¼ cup sugar 4tablespoon, or a little less if you prefer
- 2 tablespoon unsalted butter 30g, cut into small chunks
Put the blueberries and lemon juice in a pan and bring to a simmer. Simmer gently for around 5 minutes until the blueberries pop, then remove from heat and press through a fine strainer/sieve. Set aside to cool slightly.
Beat together the egg and egg yolk in a small bowl. Add the sugar and whisk until bright then add the lemon blueberry mixture and lemon zest and mix. Add the chunks of butter.
Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan. Stir regularly as the butter melts then constantly as the mixture starts to thicken.
It's ready when thick enough to stick to the back of a spoon, around 5 minutes. Transfer to sterile jar or other sealable container and either seal when warm or cover the top with cling wrap/film to save it developing a skin. Store in the fridge until needed.
Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 10mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 5.8mg | Calcium: 6mg | Iron: 0.2mg