- Makes 1 cup.
- 8 oz. blueberries, fresh or frozen
- 1/4 cup unsalted butter, diced
- 1-1/4 cups superfine sugar
- 3 large eggs, lightly beaten
Place blueberries in covered saucepan with one tablespoon of water; cook gently, shaking the pan occasionally, until very soft, about 10 minutes. Press through fine sieve into heat-proof bowl or top of a double boiler, then stir in the butter and sugar and put over saucepan of gently simmering water. Do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until sugar has dissolved and butter has melted.
Strain in eggs slowly and continue to stir over gently simmering water until curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
Strain curd into a container. Refrigerate after opening. Use within a week.