Blueberry Lavender Curd
Adapted from the Blueberry Lavender Curd recipe in The Happy Hour Book by Brandon Alpert and Lauren Butler, this version is a twist on the traditional lemon flavor with juicy blueberries and a hint of lavender. The result is a vibrant, fragrant curd that can be spread on English muffins, scones or biscuits, swirled into yogurt, or simply eaten by the spoonful.
Blueberry Lavender Curd
Blueberry Lavender Curd blends blueberries, lemon and lavender syrup into a smooth, fragrant spread for scones, yogurt and more.
Ingredients
- 2 cups fresh blueberries
- Zest from 1 lemon
- ⅓ cup fresh lemon juice
- ⅓ cup lavender simple syrup
- ¾ cup granulated sugar
- 7 tablespoons unsalted butter, cut into pieces
- 3 large eggs
Instructions
- In a medium, heavy-bottomed saucepan, combine blueberries, lemon zest, lemon juice, lavender simple syrup, and sugar. Cook over medium-low heat for about 20 minutes, stirring occasionally, until most blueberries have burst and released their juices.
- In a medium bowl fitted with a fine mesh sieve, pour blueberry mixture, pushing gently to extract as much liquid as possible. Discard skins. Whisk butter into warm liquid until just melted. Whisk in eggs one at a time, mixing well after each addition.
- Return blueberry mixture to saucepan. Cook over medium-low heat, whisking constantly, until curd thickens and reaches 170°F, about 10–15 minutes. Do not let boil.
- Strain curd once more into a clean bowl to ensure a perfectly smooth texture. Transfer to clean jars, seal tightly, and refrigerate. Use within one week.
Rosminah Brown
Publisher
Rosminah Brown is a Santa Barbara native who types fast and eats slow. She once jumped in the Neptune Pool at Hearst’s Castle. She is still upset that JR’s BBQ closed. She is always seeking a perfect, singular, exquisite bite of food.
