The path that set me onto this recipe starts with a love of lemon curd, a dabble with some blueberry curd bars and a perfected recipe for raspberry curd. I’d be remiss without mentioning this blueberry curd recipe which and set me on the right path to developing my own, simpler recipe didn’t need tempering, that used whole eggs (to do away with that icky eggy taste), less lemon and more blueberries so you’d have that wonderful fresh berry taste.
Let’s not forget about meringue bars, so instead of lemon meringue bars you could have blueberry meringue bars!
But you can also make pies/tarts with it, like this raspberry curd pie (just use this blueberry curd in place of it), or swirl it around another curd (see below for suggestions) and make a swirled curd tart – they are truly beautiful after all.
Stuffed into cookies, like in these curd stuffed cookies.
Swirled into ice cream like in this brownie baked alaska.
But also, and probably most importantly: you can just spread it on some toast!
Blueberries: Fresh or frozen is fine. I caution against two things: don’t use wild, they don’t have enough juice in them. And avoid using fresh blueberries that are off season as their lackluster flavor will lead to a rather disappointing curd. If you don’t have access to fresh in season blueberries, use frozen as those are usually flash frozen from in season harvest.
Lemon: Both the zest and the juice of lemon, this is going to really bring out the blueberry flavor but also provide us with some needed tart flavor in an otherwise sweet spread.
Eggs: This recipe can’t be made eggless, or if it can I don’t know how. Use whole eggs, cold from the fridge is fine but if you can bring them to room temp it’s better because you’ll be able to break up the whites more easily.
Sugar: Fine granulated, not brown (I confess I’m intrigued by the flavor and hesitant about the added moisture so I’d avoid it).
Butter: You could use dairy-free butter to make this. Butter need not be softened, the curd’s heat will melt it.
Fine sea salt: Just a pinch, to bring out the flavors and to help break up the eggs.
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