Description
Homemade blueberry curd that’s smooth, tart, and bursting with fresh blueberry flavor! Made with 6 simple ingredients in just 30 minutes. Perfect for spreading, filling, and topping all your favorite treats.
Ingredients
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- 9 oz fresh or frozen blueberries (not wild blueberries)
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- Zest of 2 lemons (about 1 tablespoon)
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- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
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- 3/4 cup granulated sugar
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- 3 large eggs
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- 6 tablespoons unsalted butter, sliced
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- Pinch of fine sea salt
Instructions
Slice your butter into tablespoon-sized pats and place them in a medium bowl. Set a fine mesh strainer directly over the bowl
In a small saucepan, combine blueberries, lemon zest, and lemon juice. Cook over medium-low heat for about 20 minutes, stirring occasionally, until most blueberries have burst and softened completely, releasing all their beautiful purple juice.
Pour the cooked blueberry mixture through a strainer into a bowl, pressing gently to extract all the juice while removing the skins. You should have about 3/4 cup of gorgeous purple liquid.
In a separate bowl, whisk the eggs with a pinch of salt until well beaten. Pour the eggs into the saucepan with the blueberry juice and sugar, whisking constantly to combine everything smoothly.
Place the saucepan over medium-low heat and cook, stirring constantly with your whisk—and I mean constantly! Keep stirring until the mixture thickens and reaches 170°F on an instant-read thermometer (about 8-10 minutes).
Pour the thickened curd through the strainer directly over your waiting butter. Stir gently until the butter is completely melted and incorporated, and your curd is silky smooth.
Transfer the curd to a clean jar or airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate. The curd will thicken even more as it chills. It’s ready to use once completely cold, usually after 4 hours.
Notes
Constant Stirring: Don’t walk away while cooking the curd! Constant stirring prevents scrambled eggs and ensures a smooth texture.
Juice Yield Varies: Some blueberries are juicier than others. If you don’t get enough juice, cook a few more berries!
Prevent Skin: Press plastic wrap directly on the curd’s surface while it cools to prevent that annoying skin from forming.
Double Batch: This freezes well, so consider making a double batch while you’re at it!
Use the Finest Strainer: The finer your mesh strainer, the smoother your curd will be.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 95
- Sugar: 16g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 40mg