Lemon and blueberry curd

Give classic lemon curd a seasonal twist with a colourful swirl of blueberries. It's a great homemade gift for loved ones.

Lemon and blueberry curd

Makes

3 cups (750ml)

Prep

15m

Note: + 2 hours chilling time

Cooking

10m

Ingredients

  • ¾ cup (185ml) lemon juice
  • 1½ cups (330g) caster sugar
  • 150g butter, chopped
  • 6 Coles Australian Free Range Eggs, lightly whisked
  • 125g blueberries

Method

STEP 1

Place the lemon juice, sugar, butter and egg in a small saucepan over low heat. Cook, stirring constantly, for 5 mins or until the mixture simmers and thickens. Strain through a fine sieve into a heatproof bowl. Discard solids.

STEP 2

Place blueberries in a clean small saucepan over medium-low heat. Cook, stirring occasionally, for 5 mins or until the blueberries release their juices.

STEP 3

Meanwhile, to sterilise preserving jars, place the jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove the jars and lids and place upside-down on a clean tea towel.

STEP 4

Spoon the lemon mixture into the jars, alternating with the blueberry. Place in the fridge for 2 hours to chill. Store in the fridge for up to 1 week. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.