Homemade Blueberry Lemon Curd

Blueberry lemon curd is the perfect addition to brunch! Add it to your french toast, crepes or even desserts! My favorite way to use it is as the center of a cupcake.

Course Condiments

Cuisine American

Cook Time 40

Total Time 40

Servings

Calories 322kcal

Author Jenny Bullistron

Ingredients

3 cups blueberries
1 ⅛ cup lemon juice separated
1 ½ cup white sugar
2 large eggs beaten
1 cup butter

US Customary - Metric

Instructions

In a saucepan over medium heat, combine the blueberries and lemon juice. Bring to a simmer and cook for 25-30 minutes, or until the blueberries are very soft. Remove from heat.
Using a hand blender, puree the blueberries and push them through a fine mesh strainer into a clean saucepan. Add the sugar, eggs and butter to the blueberries and cook over low heat until the mixture thickens (about 10 minutes.) The temperature should be just below a boil.
Transfer to a jar, cover immediately and put in the refrigerator. Allow to set before using.

Notes

If the mixture does not thicken over low heat, put in the freezer for one hour and then put it in the refrigerator.

Nutrition