Blueberry Lemon Curd

A silky, deep-purple curd with a bright lemon edge, made with no added sugar. Chew Richberry first and the tart blueberries and lemon taste sweet.

Total time: 1 hr 40 min
Servings: 8
Difficulty: Medium

Blueberry lemon curd — Sweet moments, naturally.

Ingredients

2 cups fresh blueberries
½ cup fresh lemon juice (Meyer lemons are especially good)
3 egg yolks
1 whole egg
4 tbsp unsalted butter, cut into small cubes

Directions

Cook the blueberries.
Put the blueberries and lemon juice in a small saucepan, cover and set over medium heat. Cook for about 5 minutes, until the berries pop and the liquid bubbles.
Strain the purée.
Press the berries through a strainer with a spoon, scraping the purée from the underside into the bowl. Return the purée to the saucepan and let it cool.
Whisk in the eggs.
Whisk the egg yolks and whole egg together, then whisk them into the cooled purée for about 1 minute, until creamy and fully blended.
Cook until thick.
Set the pan over medium heat and whisk constantly for 8 to 10 minutes, until the curd coats the back of a wooden spoon. Take it off the heat and stir in the butter one cube at a time.
Strain and chill.
Strain into a bowl or jars and press plastic wrap onto the surface. Refrigerate for at least 1 hour.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.