Ingredients for Blueberry Curd
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How to Make Blueberry Curd
- Combine 1 cup fresh blueberries and 1 teaspoon lime zest in a medium saucepan with 1 tablespoon water. Cover and cook over low heat, gently shaking the pan occasionally, until the blueberries are very soft (about 5-7 minutes).
- Press the blueberry mixture through a fine-mesh sieve into a heatproof bowl. Whisk in 1/2 cup (1 stick) unsalted butter, and 1 cup granulated sugar.
- Set the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
- Heat gently, stirring constantly until the sugar dissolves and the butter melts completely.
- In a separate bowl, lightly whisk 2 large eggs. Slowly drizzle the egg mixture into the blueberry mixture while whisking constantly to prevent scrambling.
- Continue to cook over gently simmering water, stirring frequently (especially towards the end), until the curd thickens enough to coat the back of a spoon (30-40 minutes). The water should not boil.
- Remove from heat and strain the curd through a fine-mesh sieve into a clean, sterilized jar to remove any lumps.
- Allow to cool completely before covering and refrigerating. Enjoy within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
611g
Fat
107g
Carbs
54g
