Blueberry Curd — Made from Scratch | Royal Recipe

Ingredients

• Lemon zest of 2 lemons: Use unwaxed lemons if possible. The zest adds aromatic oils that brighten the curd — I prefer thin strips of zest taken with a microplane for even distribution.
• Fresh lemon juice (1/4 cup / about 60 g): Freshly squeezed for the cleanest, most vibrant acidity; bottled will work in a pinch but tastes flatter.
• Granulated sugar (3/4 cup / 150 g): Regular white sugar balances the tartness and helps achieve a glossy finish. You can reduce slightly for a tarter result; see substitutions below.
• Large eggs (3): Use room temperature eggs when possible — they incorporate more evenly and help prevent temperature shock when cooking.
• Unsalted butter (6 tablespoons / 80 g): Cold or room temperature — cut into pats. Butter adds silkiness and improves spreadability while smoothing the fruit’s intensity.
• Pinch fine sea salt: Enhances fruit flavor and balances sweetness.