Blueberry Curd
An easy small batch blueberry curd recipe! Silky smooth and perfectly purple, this tangy blueberry curd with lemon juice is full of flavour, simple to whip up and a gorgeous colour without the need for food dyes.
Ingredients
- 8 oz blueberries fresh or frozen
- ¼ cup light brown sugar firmly packed
- 1 tablespoon lemon juice approximate measurement - you can use the juice of 1 lemon or store bought fresh lemon juice (not from concentrate)
- 2 egg yolks from large eggs, ideally at room temperature
- 1 large egg ideally at room temperature
- 2 tablespoon unsalted butter ideally at room temperature
Instructions
- Begin by adding the blueberries, lemon juice and sugar to a saucepan. Place this over a medium heat and cook, stirring occasionally until the sugar has dissolved, the blueberries are releasing their juices and the mixture is just brought to a boil.
- Remove from the heat and pour the mixture into a blender or food processor. Blitz to puree the blueberries. (see note)
- Strain the blueberry puree, returning the strained juice to the saucepan.
- In a separate bowl, light beat your egg yolks and full egg. While the pan is still off the heat, slowly pour this into the blueberry juice whilst whisking the juice continuously to prevent the eggs from cooking in the warm liquid. (see note)
- Place the saucepan back on a medium heat and cook, while stirring, until thickened enough to coat the back of a spoon (about 10-15 minutes). Avoid bringing to a boil.
- Once thickened, remove from the heat and add the butter, stirring to melt.
- Pour the blueberry curd into a jar or a heat proof bowl and allow to cool.
Notes
Blending the blueberries will ensure that you get a really strong blueberry flavour in the curd. If you don't have a blender or a food processor, you can also use an immersion blender (be careful depending on the saucepan you are using!) or you can simply mash the berries and strain to have blueberry juices. Not blending the berries will mean you will get slightly less juice to make your curd and you'll miss out on some of the flavour.
When adding the eggs, continuous whisking is necessary to prevent the eggs seizing and scrambling. If you're concerned with the process outlined in this recipe, another option is to slacken the eggs by adding warm blueberry juices to them (while whisking the eggs continuous) before then adding the egg mixture to the saucepan and continuing with the recipe as written.
Nutrition
Calories: 45kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 6mgPotassium: 23mgFiber: 0.3gSugar: 5gVitamin A: 99IUVitamin C: 2mgCalcium: 9mgIron: 0.2mg
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