Blueberry Curd
 
Makes approximately ¾ cup
Ingredients
  • 1½ cups frozen blueberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons water
  • ¼ cup granulated sugar, divided
  • 2 large egg yolks, room temperature
  • 1½ tablespoons cornstarch
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon unsalted butter, cubed
Instructions
  1. In a medium heavy-bottom saucepan, combine blueberries, lemon juice, 1 tablespoon water, and 2 tablespoons sugar. Cook over medium heat until blueberries start to burst and are soft, 7 to 10 minutes. Transfer mixture to the heatproof container of a blender, cover with lid, cover lid with a folded kitchen towel, and hold in place while blending blueberry mixture until smooth.
  2. In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining 2 tablespoons sugar until smooth. Gradually add blueberry mixture to egg mixture, whisking constantly. Return mixture to pan. Cook over medium heat, stirring constantly, until mixture bubbles, thickens, coats a spoon, and registers 170° on an instant-read thermometer, approximately 5 minutes.
  3. Strain mixture through a fine-mesh sieve into a medium heatproof bowl. Stir in butter, 1 cube at a time, until combined and smooth after each addition. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely. Transfer curd to an airtight container, refrigerate, and serve within a week.
Recipe by TeaTime Magazine at https://teatimemagazine.com/petite-lemon-pavlovas-with-blueberry-curd/