Blueberry Lavender Curd
Blueberry lavender curd is a delightfully unexpected twist on the traditional curd, marrying the lush, tangy sweetness of ripe blueberries with the subtle, aromatic touch of lavender. This concoction elevates the simplest of desserts or to be savored by the spoonful, this curd truly embodies the essence of a California summer day—bright, fragrant, and totally gorgeous. Whether swirled into yogurts, spread on scones, used as a tart filling, or layered within cakes, blueberry lavender curd is as versatile as it is delicious!
Equipment
- Sieve
- Medium Heavy-Bottomed Pot
Ingredients
- 2 cups fresh blueberries
- zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup sugar
- 1 teaspoon culinary lavender
- 3 large eggs
- 6 tablespoons butter
- Pinch fine sea salt
Instructions
- Pulse the lavender and sugar in the bowl of a food processor fitted with a steel blade attachment. Sift out any large bits of lavender with a sieve and set the sugar aside.
- Slice the butter into small pieces and set it in a medium bowl with a sieve over it.
- In a medium, heavy-bottomed pot, add the blueberries, lemon zest, lemon juice, and sugar. Cook on medium-low heat for about 20 minutes, stirring as needed until most of the blueberries burst and have released their juices.
- Strain the blueberry mixture into the bowl with the butter to remove the blueberry skins. Whisk the butter until it melts then add the eggs, one at a time, whisking well after each addition.
- Pour the blueberry juice back into the original pot (no need to do unnecessary dishes, right?). Cook over medium-low heat, whisking constantly until thickened and the temperature reaches 170°F. About 10-15 minutes.
- Pour back through the sieve into a clean bowl to make sure it's entirely smooth. Pour into clean jars and store, tightly sealed in the refrigerator. The curd will last for a few weeks in the refrigerator.
Nutrition
Serving: 2tablespoonsCalories: 48kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 23mgPotassium: 16mgFiber: 0.2gSugar: 6gVitamin A: 93IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg
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