Blueberry Lemon Curd
Do you ever do that, buying way too much if something is on sale, without thinking about what you’ll with all of it? No? Well, I do (unfortunately). Just recently, I bought buckets full of blueberries, just because they were extremely cheap. Yes, buckets, two of them. Way too much of course, because after baking muffins with blueberries and putting loads of blueberries in my yogurt and smoothies, there was still about a bucket left.
I could have made my Blueberry Chia Seed Jam, but we still have quite a few jars with all sorts of jam in the pantry. So, I had to come up with something different, something new. It’s fun, trying new things. And as I also had a whole lot of lemons (same principle), I thought of combining those two and make Blueberry Lemon Curd.
Lemon Curd is becoming more and more popular in our region since it’s been ‘imported’ from the UK and the US. A deliciously fresh, tangy yet sweet cream. Wonderful on scones or added to yogurt. Or incorporated in pies and other baked goods. It’s becoming more and more available at supermarkets around here, but it’s so easy to make yourself and it’s much tastier.
And since blueberries and lemon are a match made in heaven, just like in my Lemon Blueberry Crumb Cake, I used both to make this wonderful Blueberry Lemon Curd. And I can safely (and proudly) say: I nailed it. An utterly delicious cream, silky and smooth, sweet and also a bit tangy due to the lemon. Delicious on freshly baked scones with a slather of clotted cream, but also so tasty added to your yogurt for breakfast. Or straight from the jar (I promise I won’t tell). And just as easy to make, like regular lemon curd.
250 g fresh blueberries (it doesn’t have to be exact, a few more or less berries are just fine)
100 ml lemon juice (depending on the size and juiciness of the lemons, you’ll need 2-3)
Zest of 1 lemon (optional)
3 egg yolk
175 g sugar
50 g unsalted butter (cold)
Put the blueberries, lemon juice and zest in a small pan and bring to a boil.
Let simmer for a couple of minutes until all blueberries are soft.
Strain through a sieve and press all the juice through is. Make sure to scrape the underside of the sieve.
Return the juice to the pan, set aside and let cool.
Beat the egg yolk, egg and sugar until the mixture reaches a light-yellow colour.
Pour the egg-mixture into the blueberry lemon juice and mix well.
Bring slowly to a boil and let simmer for a couple of minutes on low heat, whisking constantly.
Let cook until the mixture starts to thicken. When the ‘sauce’ covers the back of a spoon, it’s ready.
Take the pan off the heat and beat in the butter, a small cube at a time, until all the butter has been incorporated.
Pour the curd in clean jars and put the lid on.
Let cool completely.
Well sealed and refrigerated, the curd will keep well for a couple of weeks. Once you’ve opened a jar, it’s best to eat it within a couple of days.