5 from 63 votes
Blueberry Lemon Curd
Blueberry Lemon Curd combines fresh or frozen blueberries with lemon zest and juice, butter, sugar, eggs, and a touch of cornstarch. The blueberries are cooked down and strained to create a smooth puree before being mixed with the custard base and gently cooked to thicken. The result is a creamy, tangy curd with a balance of sweet blueberry and bright lemon flavors, ideal as a spread or dessert filling.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
cups
Calories:
573 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 cups
Amount Per Serving
Calories 573
% 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.