Lemon and Blueberry Curd
Lemon curd is a fabulously summery thing bursting with fresh citrus flavours. What’s more, I promise it’s much easier to make than you think. For this smooth, buttery curd I’ve combined lemon with one of its very best buddies, blueberry, using Sugar and Crumbs Blueberry Natural Flavoured Icing Sugar (or any flavour of your choice) to make a delicious topping for toast. It’s not just about breakfast though, you can use this lovely curd in all sorts of recipes. Watch out for a great dessert idea next week.
- Prep Time : 30 minutes
- Yield : 1 350ml jar
- Allergens : Nut Free
- Butter - 75g (2 1/2 oz)
- Eggs - 3
- Lemon Juice - 125ml (Approximately 3 Large Lemons)
- Lemon Zest - 1 Lemon
- Sugar and Crumbs Blueberry Natural Flavoured Icing Sugar (or any flavour of your choice) - 75g (2 1/2 oz)
Lemon and Blueberry Cur
1. Start by gently melting the butter over a low heat. While it’s melting, juice the lemons and grate the zest of one of them.
2. Once the butter is completely liquid add the sugar, lemon juice and zest and whisk gently to break down all the sugar.
3. Next, add the three eggs and whisk well to combine. Continue to warm over a low heat, stirring every now and then, until it thickens into a custard. It will probably take about ten minutes. To make sure it’s thick enough see if it will coat the back of a spoon. This means that you should be able to draw a clean line with your finger through the mixture on the back of the spoon.
4. Remove from the heat and leave to cool for about half an hour. While it’s cooling, sterilise your jar. Pre-heat the oven to 140° C, 130° C fan, 275 F, Gas mark 1. Scrub the jar and lid thoroughly in hot soapy water and then rinse and place upside down on a rack in the oven to dry out. Don’t remove the jar from the oven until you’re ready to fill it with the lemon curd. Simply scrape it in, put the lid on and store the curd in the fridge. Use within one to two weeks.