Blueberry Lemon Curd
User Reviews
5
Blueberry Lemon Curd
Description
The Blueberry Lemon Curd starts by cooking blueberries with lemon zest and water until soft and bursting, then straining to obtain a smooth puree. This puree is mixed into a batter of butter, sugar, eggs, lemon juice, salt, and cornstarch, which initially looks curdled but smooths when cooked. Gentle heating thickens the mixture into a custard-like curd without boiling, preserving a glossy texture and balanced citrus-and-fruit taste.
This curd offers a fresh twist on traditional lemon curd by incorporating blueberry puree, adding color and fruity depth. It can serve as a topping for scones, a filling for tarts or cakes, or a spread on toast. Its creamy consistency and bright flavor enhance many desserts and breakfast items.
Temperature control is important; using a thermometer to cook the curd to about 170ºF ensures it thickens properly without scrambling the eggs. Stirring continuously prevents burning and keeps a smooth texture. The recipe suggests allowing the blueberry puree to cool before mixing with the eggs to ensure even cooking.
Ingredients
- 2 cups (340g) blueberries fresh or frozen
- lemon finely grated, zest from 3 lemons
- 1 tablespoon water
- 1/4 pound (115g) butter 1 stick) (room temperature, unsalted
- 1 1/4 cups (250g) sugar
- 2 egg large
- 3 egg yolk
- 1/2 cup (120ml) lemon juice from about 3 to 4 lemons
- 1/8 teaspoon kosher salt
- 2 teaspoons (5g) cornstarch
Instructions
- Add the blueberries. lemon zest and water to a medium (2 quart) heavy-bottomed saucepan set over medium-high heat. Bring to a boil, lower heat and simmer until the blueberries soften and burst, about 5 to 7 minutes. Use a spoon to press berries and break apart berries as they cook.
- Strain into a bowl through a fine mesh sieve, pressing pulp with a spoon. Make sure to scrape the puree on the underside of the strainer into the bowl. Allow puree to cool. Discard any unstrained pulp, reserve the puree and rinse the saucepan and sieve.
- In a large bowl (or a stand mixer fitted with the paddle attachment), beat the butter and sugar until fully combined, about 2 min. Add the eggs and yolks one at a time, beating each until incorporated. On low, mix in the lemon juice, blueberry puree, salt and cornstarch. The mixture will look curdled, but it will smooth out as it cooks.
- Pour the mixture back into the saucepan and cook over low heat until thickened (about 10 to 15 minutes*), stirring constantly. Don’t walk away or you will have lemony scrambled eggs. The curd will begin to thicken at about 170 degrees F, or just below simmer. Once thick, remove from the heat and strain into a bowl through the rinsed sieve. (It will thicken more as it cools).
- Add curd to storage jars and allow to cool to room temperature before refrigerating. If using in tarts right away, allow to come to room temperature before filling shells.
Notes
- Use a thermometer to cook the curd to around 170ºF for proper thickness without curdling.
- Stir constantly and avoid boiling to maintain smooth texture.
- Allow the blueberry puree to cool before combining with eggs for more controlled cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 77g | 26% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 289mg | 96% |
| Sodium | 115mg | 5% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 71g | 142% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 19mg | 21% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
