I love lemon curd - it's the perfect tangy and sweet bite of deliciousness. Each spoonful is rich and decadent yet light and refreshing. Recently I have been enjoying summer's bounty and feel like I have never-ending bowls of berries. So this week I was inspired by some lovely blueberries and created a blueberry lemon curd. Whether you top muffins, scones, bagels, ice cream, or just eat it by the spoonful, this is really the ultimate sweet summer condiment!
- 2 cups fresh blueberries
- 1 cup water
- 1/2 cup honey
- 1/2 tsp salt
- 4 egg yolks
- 6 tbsp butter, cold and cut into pieces
- 1 tbsp fresh lemon juice
Heat the blueberries, water, salt and honey in a small sauce pan on the stove top over medium-low for 15 minutes, or until the blueberries pop and become thick and jam-like. Strain the jam in a food mill, sieve, or fine mesh strainer - use a spatula to push the liquid through while keeping the husks and seeds out of the final puree. Allow it to cool on the stove top for 15 minutes, then place it back into the sauce pan and whisk in the butter, egg yolks and lemon juice. It is essential to cool the puree before adding the egg yolks to prevent the eggs from curdling and making blueberry lemon scrambled eggs! Slowly bring the mixture up to a simmer on low heat, whisking constantly. The mixture will thicken and is ready when it coats the back of the spoon. Allow the curd to cool and then place it into a jar in the refrigerator for up to a week.
I'm dying to know all the ways you ate yours!