Blueberry Curd
"Eat on biscuits or scones. Good swirled in yogurt. Place between cake layers or eat straight up."
photo by jayrock75
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
1 1/2 cups
ingredients
- 1 cup sugar
- 1⁄4 cup real butter
- 2 cups fresh blueberries or 2 cups frozen blueberries
- 1 tablespoon water
- 1 teaspoon lime zest
- 2 large eggs, beaten
directions
- Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.). Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted.
- Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
- Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.
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Reviews
-
This was delicious! We made creme brulee (http://www.food.com/recipe/vanilla-bean-creme-brulee-436227) but spread a spoonful of the blueberry curd on the bottom of the ramekins first... AMAZING!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
