I have tried all kinds of recipes in my endeavor to find something delicious. Over the years there have been some hits, with many more misses as I tried out more “fancy” sounding recipes. This one was definitely a hit.
I found myself trying to find something to do with the massive amount of blueberries I got on sale at the local flea market. Having already made muffins and breads, I really wanted something with blueberries and lemon. I started thinking that lemon curd sounded so good…what if I put blueberries in it? Yes please! The recipe that follows is what I came up with. The texture is so silky smooth and the flavors of the lemon and blueberries balance each other out in a way I can’t even describe other than heavenly. This curd is amazing on everything from waffles to the filling of crepes, or just spread on some homemade biscuits or bread. If you are worried about wasting the egg whites like I was, do what I did and make some meringue to top waffles or pancakes instead of whipped cream. Meringue is also used as a main ingredient in so many recipes you could pair this with. Nothing will go to waste if you don’t want it too 🙂
You will need: 1 Pint of blueberries; 2 lemons, zested and juiced; 2/3 cup sugar or sweetener (I used Splenda for this recipe and it came out fine); 6 egg yokes; 4 Tablespoons of butter. This recipe will make 1 pint of Blueberry Lemon Curd.
Put the blueberries, lemon juice and zest and sugar in a medium sized sauce pan over medium-low heat.
Bring this mixture to a simmer and let cook until the berries start to break down, about 5 minutes or so.
Once the berries start to break down a little, add the butter. Make sure you use real butter here please. It will make a difference in how the curd sets.
After the butter is melted completely, remove from heat and liquefy the berries. I used my immersion blender for this, but you can pour the mixture into a regular blender if you don’t have one. Pour berry mixture back into pot and put over medium heat. When the berry lemon mix starts to steam, add the egg yokes, 2 at a time, whisking them well in between adding. Once all 6 yokes have been well combined, let the curd come to a boil. It should thicken to the point that if you put a spoon into it, the spoon will come out with a creamy coating of curd. I forgot to take pictures for this step 😦
Storage: Once the curd is fully cooked, let cook and put into a canning jar or other air tight container. It will keep in the fridge for a long time. I kept mine in the refrigerator for almost 4 months in a lidded canning jar before I ate it all and it was still good.
To Can: If you would want to keep this on the shelf, you would need to put the filled jars into a hot water bath at a high boil for about 15-20 minutes (the usual timing for eggs). You should be able to keep the curd on the self for at least a year.