Blueberry Lemon Curd

Get ready to indulge your taste buds with the delightful tang of Blueberry Lemon Curd, a vibrant treat that perfectly marries the sweet juiciness of blueberries with the zesty brightness of fresh lemons, like this Blueberry Lemon Flognarde.

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This luscious spread is a true celebration of summer flavors, ideal for slathering on toast, filling pastries, or even dolloping over creamy yogurt.

Made with plump, ripe blueberries picked at their peak from local farms, combined with freshly squeezed lemon juice and zest, this curd delivers a burst of flavor in every spoonful.

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The velvety texture is achieved through a careful cooking process, resulting in a silky finish that is simply irresistible.

Whether you’re enjoying it at breakfast or using it as a decadent dessert topping, Blueberry Lemon Curd is bound to become your new favorite culinary delight.

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A fruit curd originated from the culinary creativity of Englands food enthusiasts around 1844, with a recipe found in a cookbook by Lady Charlotte Campbell Bury named – The Lady’s Own Cookery Book.

The Culinary Science Behind Making A Fruit Curd

At its core, fruit curd is made by combining fruit juice, sugar, eggs, and butter, with each component playing a vital role.

The acidity of the fruit juice, often derived from citrus like lemons or limes, not only imparts a vibrant flavor but also acts as a natural setting agent when combined with eggs.

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The proteins in the eggs coagulate upon gentle heating, thickening the mixture into a creamy consistency.

Sugar, essential for sweetness, also aids in the emulsification process, helping to blend the fat from the butter with the aqueous components.

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This delicate interplay of heat and ingredients requires careful attention; too much heat can scramble the eggs, while too little may leave the curd runny.

Understanding these nuances in the culinary science behind fruit curd allows for both precision in technique and creativity in flavor combinations.

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Blueberry Lemon Curd

This recipe can be easily doubled if you want to make a larger batch.

1 cup fresh or frozen blueberries

1/2 cup granulated sugar

3 large eggs

1 large egg yolk

1/4 cup freshly squeezed lemon juice (about 2 lemons)

Zest of 1 lemon

1/4 cup unsalted butter, cut into small pieces

Pinch of salt

Prepare the Blueberries

If using fresh blueberries, rinse them under cold water. If using frozen, there’s no need to thaw them.

In a small saucepan, combine the blueberries and half of the sugar (1/4 cup). Cook over medium heat until the blueberries break down and release their juices, about 5-7 minutes.

If you prefer a smoother curd, you can mash the blueberries with a fork or potato masher.

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Strain the Mixture

Once the blueberries are cooked, strain the mixture through a fine-mesh sieve into a bowl to remove the skins.

Press down with a spatula to extract as much liquid as possible. Set the blueberry puree aside.

NOTE: For a smoother curd, you can blend the blueberry mixture before straining.

Combine the Ingredients

In a medium saucepan, whisk together the eggs, egg yolk, the remaining sugar (Adjust the sweetness according to your taste by adding more or less sugar) lemon juice, lemon zest, and a pinch of salt. Add the blueberry puree and mix until well combined.

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Cook the Curd

Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and coats the back of a spoon (about 10-15 minutes).

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After about 8-10 minutes you should notice it just starting to lightly boil, remove the pot from the heat.

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CAUTION: Be careful not to let it come to a rapid boil, as this can cause the eggs to scramble.

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Add the Butter

Once thickened, remove the saucepan from heat and stir in the butter pieces, whisking until smooth and fully incorporated.

Cool and Store

Allow the blueberry lemon curd to cool slightly, about 10-15 minutes, then transfer it to a clean jar or airtight container.

Let it cool to room temperature, then refrigerate, at least 2 hours. The curd will thicken further as it cools in the refrigerator.

Serve

As noted earlier, your blueberry lemon curd can be spread on toast, scones, or pancakes. It can also be use as a filling for cakes, tarts, or pastries. It can be stored in the refrigerator for up to 2 weeks.

To serve begin by selecting a 5-inch round clear ramekin dish or a small glass jar to showcase the vibrant purplish-blue hue of the curd.

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Garnish the dish with some fresh whipped cream (Find A Recipe Here: How To Make Homemade Whipped Cream) a sprinkle of lemon zest and a few whole blueberries for added color and a burst of freshness.

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Alternatively, serve the curd alongside a selection of freshly baked scones or shortbread cookies, allowing guests to spread the curd generously.

Try this egg based dessert dish – Creme Brulee

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Try These Blueberry Lemon Favorites

• Blueberry Lemon Buckwheat Pancakes
• Gluten-Free Blueberry Lemon Bread

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• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini