Blueberry Lemon Curd
Learn how to make Blueberry Lemon Curd with this easy recipe. It’s delicious drizzled over biscuits, pancakes, swirled in yogurt…pretty much anything.
Learn how to make Blueberry Lemon Curd with this easy recipe. It’s delicious drizzled over biscuits, pancakes, swirled in yogurt…pretty much anything. Plus, scenes from Blueberry Culinary Bootcamp at the Culinary Institute of America in St. Helena.
I received the best email the other day. It was a comment from a reader named Donna (hi, Donna, if you’re out there!), and it went something like this:
I made this and it was fast…..easy ……and delicious…..omg…..I had a one year old under my feet……and it turned out wonderful…..first time every making this and first time commenting……praises to you…..never will I buy store bought again…..it was between your recipe and the Barefoot Contessa on the food network….glad I chose you. Thanks for sharing !!!!!
Since I adore Ina and I adore lemon curd, this was the ultimate compliment, and truly a joy to know that I brought a little sunshine to someone’s day.
My lemon curd remains one of my most popular recipes, and with good reason: it’s quick, it’s simple, and it’s so ridiculously good.
But lately, I’ve been thinking of blueberries a lot. It’s one of those fruits we, or at least I, take for granted. They’re kind of like bananas to me: easy to find, available year round, and they just land in my basket, by rote. They get tossed into my morning oats or yogurt, my afternoon smoothies, and Sunday pancakes. Come summer, there are galettes and crisps.
But Blueberry Lemon Curd? I was ready to transform a pint of blueberries into a vivid, purplish custard, with a little tang from Meyer lemons. Just a few minutes in the saucepan and the magic happened.
BLUEBERRY BOOTCAMP
So why have I been thinking of blueberries lately? Well a few weeks ago, if you might remember, I was in St. Helena. Nestled in that adorable little valley is the Culinary Institute of America, and I was invited by the US Highbush Blueberry Council to their Blueberry Bootcamp.
This generated giggles from personal friends when I told them why I was away, but blueberry bootcamp is just as it sounds – a delicious weekend dedicated to all things blueberries! Chefs were invited from across the country to learn more about blueberries, using them in different formats (powdered, pickled, as a vinegar, and more), and to hone their skills incorporating blueberries into all kinds of savory dishes.
For me, it was a chance to watch them work in the CIA’s massive Viking kitchen, to taste their creations, and even enjoy wine pairings with dishes highlighting blueberries. You can see images of my trip below.
HOW TO USE BLUEBERRY LEMON CURD
Needless to say, I returned home with all sorts of ideas, and have been creating some recipes of my own ever since. But for now, Blueberry Lemon Curd is something I really think you must try. I was so excited as the curd cooled in the refrigerator that I whipped up a batch of quick buttermilk biscuits, and we went to town eating the warm buttery goodness with the tangy-sweet blueberry lemon curd.
There’s just a little bit of curd left now, we’ve been swirling it over everything – I’m loving it in yogurt and oatmeal, and it’s wonderful over pancakes and waffles, too. Funny how little changes can make a big difference.
SCENES FROM THE 4th ANNUAL BLUEBERRY BOOT CAMP
Culinary Institute of America, St. Helena
Springtime in Napa is one of my favorite times to visit, and it was fun to join chefs, fellow food media and the US Highbush Blueberry Council at this year’s Blueberry Boot Camp. It was a weekend full of exploring creative new ways to make little changes to integrate more blueberries in our meals.
From bulgogi-style Korean beef lettuce cups topped with pickled blueberry, to oysters in a blueberry mignonette, to fresh salads and refreshing blueberry agua fresca, it was a tasty way to see how nutrient rich blueberries can be a part every meal! By the way, one amusing thing I learned was that chefs like to take pictures of their food, too. Scroll down below and you’ll see what I mean. Glad to know I’m not alone!
For more blueberry inspiration, visit littlebluedynamos.com and check them out on Facebook, Twitter, Instagram and Pinterest.
Disclosure: I was invited on this trip as a guest of the US Highbush Blueberry Council. All opinions in this post are my own.
WHAT TO SERVE WITH BLUEBERRY LEMON CURD
Oatmeal Pancakes
Apple Oatmeal Blender Waffles
Sunday Morning Pancakes
MORE BLUEBERRY RECIPES
Blueberry Crisp Ice Cream
Blueberry Ginger-Basil Soda
Blueberry Almond Butter Muffins (Vegan)
Blueberry Crisp
Blueberry Acai Frozen Yogurt
Grilled Halloumi Blueberry Salad
Bakery Style Buttermilk Blueberry Muffins
Blueberry Lemon Curd
Ingredients
- 2 cups fresh blueberries
- 1/2 cup fresh lemon juice Meyer lemons are especially wonderful, if you have them
- 3 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 4 tablespoons unsalted butter cut into small cubes
Instructions
- In a small saucepan, combine the blueberries and lemon juice, cover, and place over medium heat. Cook until the blueberries pop and the liquid bubbles, about 5 minutes. Pass the blueberries through a strainer, pressing well with a spoon. Be sure to scrape all the brilliant purple puree on the underside of the strainer into the bowl to use. Pour the blueberry puree back into the saucepan and set aside to cool.
- Whisk together the egg yolks and egg until combined. While whisking, pour in sugar and whisk until a light yellow color. Add the egg mixture to the blueberry puree in the sauce pan, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time.
- Strain into a bowl or jars, cover the surface with plastic wrap, and chill in the refrigerator for at least one hour.
Notes
Can Blueberry Lemon Curd Be Canned?
Many people ask if blueberry lemon curd can be processed in a hot water bath for long-term storage, similar to jams and jellies. I know friends who do make and can fruit curds. In general, what I have learned is frozen lemon curd can be kept much longer (up to 1 year) than lemon curd that is preserved by canning (3-4 months), but the key in doing it the latter way is using bottled versus fresh lemon juice. The worry is that fresh lemon juice lacks the acidity to make the canning safe. I recommend checking out these two links that have info/recipes for canning lemon curd: http://www.uga.edu/nchfp/how/can_02/lemon_curd.htmlhttp://www.uga.edu/nchfp/publications/nchfp/factsheet
Nutrition
Comments
COOKBOOK
I really like the idea but the curds had a metallic taste.. any suggestions to change that.
Did you use an aluminum or metal bowl, whisk etc. by chance? It could easily be that.
Also, citrus juice once oxidized takes on off flavors which are often described as a metallic taste. For example, I know lime juice starts to oxidize and develop off flavors within 10 minutes of juicing. It could be that the lemon juice sat too long before use.
Just spit balling some ideas :)
Spot on, thank you for chiming in, Jacob!
Did you use an aluminum or metal bowl, whisk etc. by chance? It could easily be that.
Also, citrus juice once oxidized takes on off flavors which are often described as a metallic taste. For example, I know lime juice starts to oxidize and develop off flavors within 10 minutes of juicing. It could be that the lemon juice sat too long before use.
Just spit balling some ideas :)
Hi Crystal, another reader beat me to the punch — but yes, the metallic taste could happen when you use a metallic tool. The acid in lemon juice can react with metal, and sometimes eggs can react with aluminum. One way to circumvent this would be a water bath using a glass bowl – it may take a little longer to thicken, but hopefully, this will help avoid any metallic taste.
Can lemon/blueberry curd be frozen and for how long?
You can freeze the curd – when stored properly, it should last a year in the freezer.
I made this and it’s indisputably delicious, but I didn’t get the curd-like texture I was expecting. It’s more of a thick syrup. Any tips to try for the next time to get a thicker curd?
Hi Valerie, if you find that the curd is like syrup, you may just need to give it a little extra time to cook to thicken. Also, chilling the curd after it cools helps to firm it up. Hope that helps!
Hi Liren….This curd looks crazy good and I have a prolific Meyer lemon tree which is loaded right now begging for more great lemon recipes. I read your reply from 2018 regarding the hot water bath and am curious if you have since tried canning this recipe via a hot water bath and if so…any new results to provide?
I’m going to give the water bath method a shot as I’ve had success with my other lemon curd recipes and this just looks too darn tasty to not share!
Hi Cori, to be honest, I haven’t had a chance yet to test canning it with a hot water bath — I usually have plans for the curd when I make it so it usually gets eaten straight away! If you do give it a shot, would you please let me know how it goes? Thanks!
Can this recipe be doubled? Also, can it be processed in a hot water bath for long term storage?
Hi Jen! Thanks for your patience as I get caught up on questions! Yes, absolutely, the Blueberry Lemon Curd recipe can be doubled (and tripled!)
As for processing in a hot water bath for long term storage, I know friends who do make and can fruit curds. In general, what I have learned is frozen lemon curd can be kept much longer (up to 1 year) than lemon curd that is preserved by canning (3-4 months), but the key in doing it the latter way is using bottled versus fresh lemon juice. The worry is that fresh lemon juice lacks the acidity to make the canning safe.
I recommend checking out these two links that have info/recipes for canning lemon curd:
http://www.uga.edu/nchfp/how/can_02/lemon_curd.html
http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemon_curd.pdf
I hope that helps, and good luck!
This is just fabulous! Making again because friends asking for more. So delish. Thaonk you for sharing recipe
Wonderful! I’m so happy to know you loved the blueberry lemon curd, Lenora! Thanks for coming back to let me know!
What is the shelf life for the curd? If stored in mason jars in the fridge.
Hi Anna! If kept in the refrigerator, the curd should last 1 week. You could also freeze the curd up to three months. I hope that helps!
Hi Liren
Please let me clarify. The blueberry/lemon curd did not turn out but waste not, want not. I put the curd in my blender with some milk, a dollop of vanilla icecream and I enjoyed a couple of delightful milkshakes. I love your site and must say have tried several recipes which have been wonderful. Thank you for inspiring an old lady!!!!
Love that you found a way to make something delicious, after all! And thank you, it means so much to me that you have enjoyed recipes from my site, Taylor – it’s why I love sharing them!
Just finished making and am so disappointed. It has no lemon nor blueberry taste. Perhaps my lemons, which are West Indian lemons are not strong enough for this recipe but I use them often and my lemon curd is always lemony. I cannot get fresh blueberries in the West Indies so must use frozen. I used castor sugar as it is much finer and lends itself well for curds, puddings etc but overall I was not impressed.
Hi again Taylor, I’m sorry to hear that you are disappointed. I have never used West Indian lemons, so, unfortunately, can not speak to that type of lemon. For me, the lemon and blueberry blend together nicely in this curd, so I feel bad that you did not enjoy it!
In the process of making now and am trying to push all berries through sieve but it is near impossible. Wondering if it would not have been easier to simply puree berries and juice in blender, as I do for raspberry puree, and then strain. If I don’t, I am left with a huge clump of berries which really should be in curd to enhance taste.
Hi Taylor, I find that when the berries are given time on the stove to soften, it is very easy to push them through the sieve. It doesn’t take too long for the heat to work its magic. Using a blender would work as well, though, if you wish.
Recipe
This is Amazing! Was making lemon cake for husbands birthday and wanted a berry filling. This was perfect. I had to make a second batch though because I tasted it before using and couldnt stop. Thank you!
I don’t have enough lemons on hand to get 1/2 cup of juice (1 lemon and 2 limes) and we’ve got a snowstorm predicted for tomorrow but this is definitely in the pipeline for future curd making.
You are very creative! Looks like a good Nutella substitutes.
True, it’s a great Nutella substitute! That said, nothing could ever replace Nutella for me ;)
I will have to try the blueberry lemon curd, I just moved to California recently (Santa Monica) and bought a lemon tree! I am steadily collecting lemon recipes : )
Raquel, WELCOME to California! I lived for a short while in Santa Monica – what a fun place, and that farmer’s market is nothing short of amazing. I’m also hoping to plant a lemon tree in our yard which is currently being landscaped. Yes for all the lemons!
I’m staring at a basket of lemons and curd sounds like the perfect solution. Love that deep berry hue!
Love your curd, I’d love to prepare it :)
You are blowing my mind with this. Blueberry + lemon curd?? That sounds like the most heavenly thing ever.
Whoa, what a gorgeous curd! I could eat it with a spoon!!!
I just saw this blueberry lemon curd on Twitter and I immediately headed over for the recipe. It looks divine! Your trip to Napa sounds amazing. It’s one of my favorite places. Beautiful photos!
What a wonderful compliment, Liren! Being in the same sentence with ina Garten is awesome! This looks heavenly and your trip looks AMAZING!!
You’re making me want to move to Northern California.
Also, curd… can we talk about it? And how I’ve never made it? I know… there’s something very wrong with that. This beautiful recipe is proving that.
This blueberry lemon curd would be wonderful on so many things!
You said it, Nicole! And it really is – I can’t stop drizzling it on everything :)