Blueberry Curd

Ingredients

• Fresh Blueberries (juicy, in-season)250g (~2 cups)
• Lemon Zest1 lemon
• Fresh Lemon Juice2 tbsp
• Fine Granulated Sugar¾ cup (150g)
• Whole Eggs (not just yolks)2 large
• Saltpinch
• Unsalted Butter, sliced into pats6 tbsp (85g)

Method

1. Prep the butter. Slice the butter into pats and place in a medium bowl. Set a fine mesh sieve over the bowl. This is where the finished curd will land.
2. Cook the blueberries. In a small pot, add the blueberries, lemon zest, and lemon juice. Cook over medium-low heat for about 20 minutes, stirring as needed, until the blueberries have burst and completely softened, releasing their juices. Strain through the sieve into a separate bowl (not the butter bowl yet) — press well to extract all juice. You need about 180g of liquid.
3. Make the curd base. Return the blueberry juice to the pot (wiped clean). Add the sugar and stir to combine. In a bowl, beat the eggs with the salt. Add the egg mixture to the blueberry-sugar pot.
4. Cook until thick. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes. Don't let it boil.
5. Sieve over the butter. Pour the hot curd through the sieve over the bowl of butter pats. The heat melts the butter; stir until smooth and glossy.
6. Cool and store. Press plastic wrap directly onto the surface of the curd. Cool to room temperature, then refrigerate. Keeps up to 2 weeks.