The Most Delicious Blueberry Lemon Curd!

Ron NebreBasics, recipesLeave a Comment

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You couldn’t make a better pairing than lemon and blueberry. The tart flavour of lemon, balances the sweetness of a fresh summer berry. Here to the two meet in a twist on a classic lemon curd recipe, making a deep, dark purple curd that you’ll just want to eat with a spoon.Makes: approximately 2 cups
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 450g / 3 cups fresh blueberries
  • 100g / 1/2 cup sugar
  • 60ml / 1/4 cup fresh lemon juice
  • 15g / 2 tablespoons cornstarch
  • 2 egg yolks
  • 30g / 2 tablespoons Mirage Margarine

Directions

    1. Combine the blueberries, sugar and juice in a saucepan over medium-high heat. Bring the mixture to a boil to a boil, then reduce the heat to a simmer for 6 minutes.

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    1. Place the mixture into a blender and puree until smooth. Then pass the blueberry lemon juice through a strainer to remove any skins.

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    1. In a small bowl whisk together the cornstarch and egg yolks, until smooth.

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    1. Stir the yolk mixture into berry mixture, return to the pot and bring to a simmer over medium-low heat.
    2. Cook for 1 minute, stirring constantly with a wooden spoon.
    3. Remove from the heat and transfer to a clean bowl, to start the cooling process.
    4. After about 5 minutes, add the Mirage Margarine and whisk until dissolved completely into the berry mixture.

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    1. Transfer the mixture to a glass jar, cover and refrigerate for at least 4 hours before enjoying on scones, muffins or tarts. Keep in the fridge for up to a month.

 

Chef Notes

  • Using glass jars to store food items that have a higher acidity like lemon, means they won’t take on flavours of the container, or anything else that used to live in the container.
  • If you can’t get your hands on fresh blueberries, just go ahead and use frozen ones. Since they’re picked and frozen at the peak of their season, the quality is generally quite nice.
  • On the other hand if you’ve got a lot of blueberries on hand, go ahead and double the recipe up and make a large batch. Curd is a traditional preserving technique, so in a clean glass jar a batch can last for at least a month, when stored in the fridge.

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