Lemon Blueberry Curd – a delicious recipe with lemon zested, lemon juice, blueberries, sugar, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place lemon zest in metal bowl and set aside. Combine lemon juice, blueberries, sugar, and butter in a small saucepan. Heat over medium heat until butter is melted and then simmer for 5-10 minutes. Blueberries will breakdown and the mixture will turn dark purple.
2
Meanwhile, whisk together eggs and yolks until just combined. Remove lemon blueberry mixture from heat and strain into a bowl. Let cool for 5 minutes so the eggs don't curdle.
3
Once slightly cooled, add lemon blueberry mixture to eggs, whisking constantly. Return to saucepan over medium heat and stir constantly until mixture coats the back of the spatula.
4
Remove from heat and strain through a fine mesh sieve into bowl with lemon zest. Make sure to push the mixture through the mesh and scrap the underside as well. Stir frequently to release the steam. Let cool 10 minutes and then refrigerate.
385
kcal
Calories
27
g
Fat
26
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lemon zested, 1/2 cup lemon juice, 1/2 cup blueberries, 1/3 cup sugar, and more.
Yes, Lemon Blueberry Curd falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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