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
- 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.
- 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.