Blueberry Curd

Mark Dexter

Sharp, sweet, and impossibly smooth — a simple curd that turns fruit into something refined.

Print Recipe

Prep Time 10

Cook Time 14

Total Time 25

Equipment

1 Deep pot
1 Fine Sieve
1 Wooden spoon
1 Jar for storage

Ingredients

1 cup fresh or frozen blueberries
2 each whole eggs
2 each egg yolks
1 cup caster sugar
125 grams unsalted butter cubed
1 each lemon zest and juice
1 pinch sea salt

Instructions

1. Cook the blueberries

Place blueberries and lemon juice in a saucepan
Cook over medium heat until soft and bursting (5–7 mins).

2. Strain

Press through a fine sieve into a bowl.
Discard skins. Stir in lemon zest.

3. Prepare the base

In a heatproof bowl, whisk eggs, yolks, and sugar until smooth.

4. Combine

Slowly whisk in the blueberry mixture.

5. Cook gently

Place over a pot of simmering water (bain-marie).
Stir constantly until thick enough to coat the back of a spoon (10–15 mins).

6. Finish

Remove from heat. Add butter gradually, stirring until smooth.

7. Strain (optional)

For extra smooth texture, strain again.

8. Cool and store

Cool to room temp, then refrigerate.
Cover surface to prevent a skin forming.

👨‍🍳 Notes

Keep heat gentle — no scrambling

Stir constantly

Thickens more as it cools

👨‍🍳 KOOK’S NOTE

Good cooking isn’t always about doing more.

Sometimes it’s about getting the balance right.

KOOK’S SECRETS

Nutrition

Calories: 5kcalCarbohydrates: 0.1gProtein: 0.3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 15mgSodium: 21mgPotassium: 3mgFiber: 0.01gSugar: 0.03gVitamin A: 20IUVitamin C: 0.3mgCalcium: 2mgIron: 0.05mg

Keyword buttery, fruity, smooth, sweet

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