Blueberry Curd

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Eat on biscuits or scones. good swirled in yogurt. place between cake layers or eat straight up.

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Steps

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Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently , shaking the pan occasionally , until very soft.

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Press through a fine sieve into a heatproof bowl or the top of a double boiler , then stir in the butter and sugar and put over a saucepan of gently simmering water.

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Do not allow the bottom of the bowl to sit in the water.

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Heat gently , stirring , until the sugar has dissolved and the butter has melted.

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Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon , which should take 30-40 minutes.

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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.

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The water must not boil.

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Strain the curd , if necessary , into clean , dry jars.

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Refrigerate up to 2 weeks.

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Ingredients

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sugar, real butter, fresh blueberries, water, lime zest, eggs