BLUEBERRY CURD

Ingredients

Blueberry curd

180 milliliters (0.75 cup) blueberry juice with pulp

60 milliliters (0.25 cup) lemon juice

120 grams (0.6 cup) sugar

6 eggs

100 grams (3.55 ounces) butter

180 milliliters (0.75 cup) blueberry juice

Instructions

Step 1

Measure out 180 milliliters (0.75 cup) blueberry juice with pulp. You can create this by processing 300 grams (10.60 ounces) of frozen blueberries through a colander to obtain the necessary amount of juice.

Step 2

Combine the eggs and sugar in a medium mixing bowl. Whisk together until the mixture is smooth.

Step 3

Add the blueberry juice, lemon juice, and melted butter to the egg and sugar mixture. Stir well to combine.

Step 4

Ensure the butter is melted but not hot to prevent curdling the eggs.

Step 5

Set up a double boiler by placing the mixture in a heatproof bowl over a pot of simmering water. Cook, stirring constantly, until the mixture thickens. This may take about 10-15 minutes.

Step 6

Stirring constantly is crucial to avoid scrambling the eggs. Keep the heat moderate, and be patient while the curd thickens.

Step 7

Once the curd has thickened, remove it from the heat. Push the curd through a colander or fine mesh sieve to remove any lumps and ensure a smooth texture.

Step 8

Running the curd through a sieve will ensure a silky finish, free of egg bits.

Step 9

Transfer the smooth curd to a clean dish. Cover it with plastic wrap, making sure the wrap touches the surface of the curd to prevent a skin from forming.

Step 10

Allow the curd to cool to room temperature before refrigerating. The curd will continue to thicken as it cools.

Step 11

Enjoy your homemade blueberry curd! Bon Appetit!

Servings

Oh, the countless ways to savor this blueberry curd! For a breakfast delight, slather it on warm, toasted sourdough, and let the buttery richness of the bread complement the sweet-tart zing of the curd. Have a little afternoon tea planned? Pair it with freshly baked scones and a dollop of clotted cream to transport your taste buds straight to a cozy English countryside. Craving something a bit more indulgent? Use the blueberry curd as a filling in your favorite sponge cake recipe, layering it with whipped cream for a burst of berry goodness in every bite. And don’t forget about those classic tarts; a crisp shell filled with this vibrant curd and garnished with fresh blueberries makes for an eye-catching dessert that tastes as good as it looks. Feeling a bit adventurous? Swirl the blueberry curd into yogurt or oatmeal for a breakfast that’s both nutritious and decadent, or mix it into cream cheese and use it as a dip for fruit platters at your next brunch. The possibilities are endless and delicious!

Equipment

Medium Saucepan

Essential for creating a smooth curd; make sure it’s non-stick to prevent burning.

Heatproof Mixing Bowl

This will be placed over simmering water for a gentle, even cooking process.

Whisk

Ensures your mixture is evenly combined and smooth.

Wooden Spoon or Silicone Spatula

Perfect for stirring the mix thoroughly and preventing it from sticking to the sides.

Sieve or Colander

Used to strain the final curd for an ultra-silky texture.

Plastic Wrap

To cover the curd and prevent a skin from forming while it cools.

Variations

Looking to make this recipe gluten-free? Good news! The blueberry curd itself is naturally gluten-free. Just make sure to pair it with gluten-free bread, scones, or whatever pastry tickles your fancy. For a vegan twist, substitute the butter with a plant-based margarine and use a mixture of 6 tablespoons of aquafaba (the liquid from canned chickpeas) to replace the eggs. The result is just as creamy and flavorful, and perfect for those avoiding animal products. Happy baking!

Faq

Can I use store-bought blueberry juice for this recipe?
Yes, you can! However, using fresh or frozen blueberries will give you a richer flavor and more vibrant color.
Why is it important to constantly stir the curd?
Stirring prevents the curd from sticking to the pan and burning, ensuring a smooth consistency.
How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon, and you can draw a clean line through it with your finger.
Can I make this curd in advance?
Absolutely! Store it in an airtight container in the fridge for up to one week.
Is it possible to freeze the blueberry curd?
Yes, you can freeze it for up to three months. Thaw it in the refrigerator before use.
How can I fix curdled curd?
If your curd curdles, try blending it with an immersion blender until smooth. Next time, you can also cook it on a lower heat and make sure to stir constantly.