Sunday, July 21, 2013
Blueberry Lemon Curd
It's July...very close to August. Are you all aware of that? I swear I blink and another month passes. I'm not sure if that's a good thing or bad thing. But I am excited about this month's Secret Recipe Club post. I was assigned the lovely blog, Teaspoon of Spice written by Deanna and Serena, both registered dietitians. Their blog focuses on healthy yet delicious foods. In fact they teamed up to start a monthly healthy recipe blog challenge called the Recipe Redux. It's all about taking recipes and making them better for you, but still keeping them tasty. I know I could use more of those kinds of recipes in my life! I have a number of tasty things bookmarked already!
As with every Secret Recipe Club assignment, I always have difficulty choosing just one recipe. Though it wasn't easy, I finally selected blueberry lemon curd. I have a love for preserves and curds and just happened to be flush with an abundance of blueberries. Plus I was totally intrigued by the idea of a blueberry based curd. I've only made lemon curd in the past and I've really only seen citrus curds.
Blueberry lemon curd rocks! In case you were wondering.
It's has a rich consistency from the egg yolks and butter, standard ingredients that turn a preserve into a curd (along with a little cornstarch). I've been eating my new favorite curd for breakfast nearly every day this week on half of my English muffin, smearing peanut butter on the other half (these two pair together nicely). But for you all, I wanted to share a presentation beyond the English muffin.
This weekend I set out to pair this beautiful blueberry curd with something equally special. I thought it would be the perfect time to finally try my hand at French macarons. The curd would be the filling between those delicate sandwich cookies. Sadly, the macarons were a huge flop. I'm not sure where it all went wrong, but I couldn't even pry the little shells off the parchment paper after baking. 3 sheet pans full...into the garbage.
My second attempt to use the curd was in a recipe I recently saw on Pinterest for lemon bar muddy buddies. Why not make them BLUEBERRY lemon bar muddy buddies? Perhaps there is a good reason because, again, I'm not sure where it all went wrong. The muddy buddies were overly sweet and turned to sog city after a few hours and shortly thereafter, joined the fallen macarons in the trash. :( Strike two!
I half thought about making homemade linzers, but at that point it just wasn't in me to start another recipe. Instead I found adorable shortbread tart shells in the baking aisle of my local grocery store. A homerun! The tart shells make a perfect vessel for blueberry lemon curd. Besides, aren't they the cutest little things? I happened to have some left over cream cheese frosting to pipe a little flower on top of each one. Let me tell you, simple is often best. A perfect blueberry pie bite.
Blueberry lemon curd will be joining my list of keeper recipes!
Blueberry Lemon Curd
from Teaspoon of Spice
Yields about 2 1/2 cups
3 cups fresh blueberries
1/2 cup plus 3 tablespoons sugar
1/4 cup lemon juice
2 tablespoons cornstarch
2 large egg yolks
1 tablespoon butter
1/8 teaspoon salt
In a medium heavy bottomed sauce pan, heat blueberries, sugar and lemon juice, stirring occasionally over medium/high heat. Bring to a boil. Reduce heat and simmer for 6 minutes. Remove pan from heat and allow to stand and cool about 5-10 minutes. Using an immersion blender, puree the mixture. Alternatively you can transfer the blueberry mixture to a blender. Please be careful though! It's incredibly hot liquid.
Return pan to medium/low heat. Meanwhile, stir together cornstarch and egg yolks until smooth. Add to the blueberry mixture, whisking constantly. Allow mixture to come to a boil. Boil for one minute whisking constantly. Remove from heat and stir in butter and salt. Allow to cool for 5 minutes or so, whisking occasionally to continue to release the heat. Spoon into jars or containers with an airtight seal and continue to cool for another 15 minutes of so. Seal and refrigerate.
Notes: I used 1 cup of sugar because my blueberries were quite tart.