The Pioneer Woman Tasty Kitchen
Profile Photo

Blueberry Curd

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Great way to use up your frozen blueberries. Great in cakes, tarts, or just used as a spread with cream cheese!

Ingredients

  • 2 cups Frozen Blueberries
  • 1 Tablespoon Water
  • 2 whole Eggs, Beaten
  • 1 cup Granulated Sugar
  • 1 teaspoon Lime Zest
  • ¼ cups Unsalted Butter

Preparation

In a sauce pan add berries with the water and cook on medium/low heat until the juice has released from the berries. Stir around and mash a bit as you go. After about 10 minutes (after it has come to a boil), remove the pan from heat.

Strain the berries into a bowl through a mesh strainer. Reserve juice and discard the pulpy berry leftovers.

Measure your juice out to 3/4 a cup. If you have extra juice reserve it for later use. Some berries are juicier than others producing more juice after being cooked down.

In the top of a simmering double boiler whisk together eggs, sugar, zest and blueberry juice, whisking constantly. Add 1 tablespoon of butter at a time, waiting for each tablespoon to melt before adding the next.

After all the butter has been added and the curd starts to thicken so it coats the back of a spoon, remove the bowl from heat (if it seems at all lumpy you can pour it through a fine sieve again) and pour into a heatproof jar or dish.

Refrigerate up to 2 weeks.

One Comment

You must be logged in to post a comment.

Profile photo of Jeanne (aka NanaBread)

Jeanne (aka NanaBread) on 5.10.2012

Oh, Carrie… this is dangerous. I’m imagining it smeared on a big stack of PW’s lemon pancakes. How fabulous would that be?

No Reviews

You must be logged in to post a review.

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy