Blueberry Curd

This homemade blueberry curd is a great cooking project for a relaxed summer Saturday after a morning of berry-picking. Deeply fruity, jammy-sweet, and a queenly shade of dark purple, it’s similar to jam, but with a velvety, luscious texture thanks to the addition of eggs and butter. Add a drizzle to vanilla ice cream, crepes, pancakes or waffles, or use it as a beautifully vibrant tart filling.

8 ounces fresh blueberries

¼ cup lemon juice (about 2 lemons) plus 1 lemon, zested

¾ cup granulated sugar

3 large eggs

1/8 teaspoon kosher salt

6 tablespoons unsalted butter, cut into 1/2-inch cubes

Combine blueberries, lemon juice and lemon zest in your 1.75 qt. Signature Saucepan over medium-low heat. Simmer, stirring occasionally, until blueberries burst and have released their juices, about 18-20 minutes. Strain blueberries through a fine mesh strainer into a small bowl (should yield 3/4 cup of blueberry juice). Allow to cool at room temperature for at least 15 minutes.

In the same clean saucepan, whisk together cooled blueberry juice, sugar, eggs and salt until combined. Cook over medium-low heat, whisking constantly until thickened and temperature reaches 170°F, about 5-8 minutes. Remove from heat. Strain blueberry mixture through a fine mesh strainer into a large bowl. Whisk in butter, 1 cube at a time, until completely combined and emulsified.

Cover bowl tightly with plastic wrap. Place in the fridge to cool completely, at least 4 hours, but ideally overnight.