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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


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


  • 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


  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.