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Blueberry Lemon Curd

Blueberry Lemon Curd

Blueberry Lemon Curd | Teaspoonofspice.com

What does one do with 20 pounds of brilliantly purple, sweet blueberries picked only a few short days before leaving town…make Blueberry Lemon Curd, of course!

We were lucky enough to pick blueberries on the land of a grandfather of a dear friend. The kids ate so many their faces were stained purple. (I didn’t realize faces could stain, but if blueberry juice is not wiped off for several hours, purple dot tattoos remain on chins and cheeks and noses!)

I froze most of the berries for a burst of summer this winter. (To freeze, just spread washed and blotted-dry berries on a sheet pan and freeze for about 20 minutes; then place in a zip-top freezer bag or air-tight jar and freeze solid.)

Blueberry Lemon Curd | Teaspoonofspice.com

With the remaining berries, I wanted to make a batch of blueberry jam – but I didn’t have the time. So when I saw this Blackberry Curd Tart recipe in Cooking Light magazine, I knew blueberry curd was the perfect solution! I used blueberries instead of blackberries – and blender-whizzed them into a puree so fine there was no need to strain it! The result was delicious intense blueberry flavor from only 3 cups of blueberries, a bit of sugar and enough lemon juice to make this spread still qualify as a tangy curd. The addition of the egg yolks yielded a lovely, rich consistency.

We’ve already enjoyed the Blueberry Lemon Curd on muffins and mixed into plain yogurt.

Blueberry Lemon Curd | Teaspoonofspice.com

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Blueberry Lemon Curd

Blueberry Lemon Curd


  • Author: by Deanna Segrave-Daly, RD
  • Yield: About 20 ounces, or 2 1/2 cups 1x

Description

A summer fruit twist to the traditional curd: Blueberry Lemon Curd.


Ingredients

Scale
  • 3 cups fresh blueberries
  • 1/2 cup + 3 tablespoons sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 1/8 teaspoon salt
  • 1 tablespoon butter

Instructions

  1. Combine berries, sugar and juice in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 6 minutes. Place mixture in a blender; let stand 5 minutes. Puree until smooth.
  2. Return mixture to pan. Combine cornstarch and egg yolks, stirring until smooth. Stir yolk mixture into berry mixture; bring to a boil over medium-low heat. Cook for 1 minute, stirring constantly. Remove from heat; stir in salt and butter. Scrape mixture into jelly jars, cover and refrigerate.

Dine with the Downton’s, the Duck Hunters, and the Duggar’s

Monday 16th of June 2014

[…] Blueberry Lemon Curd From Teaspoon of Spice […]

BJ

Sunday 22nd of July 2012

I love curd and this is the perfect use of blueberries, I'll bet it would be super taste with a hadfull of huckleberries thrown in.

rebecca

Tuesday 10th of July 2012

this is genius what a cool idea

Serena

Wednesday 11th of July 2012

Thanks Rebecca! It's so tasty...and easy!

EA-The Spicy RD

Tuesday 10th of July 2012

Confession time...I keep a jar of lemon curd in my fridge to eat by the teaspoonful when I am craving a little sweet. I love your blueberry version, and I think the added antioxidants would totally justify my eating this :-)

Serena

Wednesday 11th of July 2012

Ok, confession time for me too. I think the blueberry curd has been eating more by the spoonful...than by spreading on toast! (:

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