Place the blueberries and lemon juice in a small saucepan and set over medium heat. Bring to a boil, then lower the heat to maintain a low simmer for 5 minutes, lightly mashing the blueberries using a wooden spoon. Transfer the mixture to a blender and puree until smooth. Strain and discard the solids. Measure 3/4 cup (175 ml) of blueberry juice (keep the remaining juice, if any, to add to a smoothie or your morning cereal). Return the blueberry juice to the saucepan, stir in the sugar, and set over medium heat. Simmer until the sugar is dissolved, about 3 minutes. Turn the heat off.
Whisk the eggs in a medium bowl. Very slowly pour the blueberry mixture into the eggs, whisking constantly to warm up the eggs. Scrape the mixture back into the saucepan and set over medium-low heat. Simmer, whisking constantly, until the mixture becomes thick like a soft pudding (make sure to whisk constantly so the mixture doesn’t stick to the bottom of the pan and burn.) Remove from the heat. Whisk in the butter. Transfer to a glass jar. Let cool completely, then refrigerate for at least 2 hours.
The blueberry curd will keep in an airtight jar in the refrigerator for up to 1 week.
Recipe Credit: Marie Asselin, FoodNouveau.com
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