|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 Cups (24 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This blueberry curd gets extra flavor from fresh lemon juice, and it's very easy to make with fresh or frozen blueberries.
As with most fruit curds, the blueberry curd is made with the addition of citrus zest, egg yolks, sugar, and butter. This is an excellent way to use fresh blueberries or make it with a bag of frozen blueberries.
We used a 12-ounce bag—about 2 to 2 1/2 cups—of frozen blueberries in the recipe. One pint of fresh blueberries may be used.
Use the curd as a dessert sauce for pound cake or sponge cake or serve it with scones or freshly baked biscuits. Or use it in this red, white, and blue ice cream. We filled purchased sponge cake shells with curd and then topped them with fresh sweetened whipped cream (pictured).
- 2 ounces frozen blueberries (about 2 cups) or (1 pint cleaned fresh blueberries)
- 1/4 cup lemon juice
- 2 teaspoons finely grated lemon zest
- 2/3 cup granulated sugar
- 4 tablespoons salted butter (softened)
- 3 large egg yolks
Put the blueberries in a saucepan with the lemon juice. Bring to a simmer and continue cooking until the blueberries are very soft. Mash lightly and then press through a sieve or Chinois-style strainer into a stainless steel bowl or top of a double boiler.
Put about an inch of water in the bottom pan of a double boiler. Bring the water to a simmer over medium heat. Reduce the heat to low to maintain a simmer.
To the blueberry juice add the lemon zest, granulated sugar, and butter. If you are using unsalted butter, add a pinch of salt. Blend well.
Beat the egg yolks and whisk them into the blueberry mixture.
Place the pan or bowl of blueberry mixture over the simmering water and cook, whisking frequently, until thickened, or to about 175 F on a candy thermometer or instant-read food thermometer.
The mixture should coat a spoon. To test, dip a spoon in the blueberry curd and draw your finger across the back of the spoon. When it is done, you should see a clear path that does not fill in.
Pour the blueberry curd into small canning jars or containers and label with the name and date. The blueberry curd will thicken more as it chills.
Store the curd in the refrigerator for about 1 week or freeze it for up to 2 months.
Serve with pound cake or sponge cake, spoon over ice cream or bread pudding, or use it as a spread for biscuits or scones.
The recipe makes about 1 1/2 cups of blueberry curd.
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