Lemon Curd with Wild Blueberry Compote on Toast
Photo by Michael Piazza / Styled by Catrine Kelty
Lemon curd can be purchased in a jar, but of course you’ll get better, fresher lemon flavor if you make your own. (A complete recipe for lemon curd is below.)
The compote comes together in a flash from frozen wild blueberries, grown in the Northeast and available year round. In a medium saucepan, combine 2 cups frozen berries (such as Wyman’s) with ¼ cup water, ¼ cup sugar and 1 tablespoon lemon juice. Simmer on medium-low heat for 10–15 minutes.
Spread toasts with lemon curd and dollops of the cooled blueberry compote.
LEMON CURD
Makes about 2 cups
Bright, tart lemon curd can be used as a filling for cakes and tarts or simply spread on toast for a sweet treat. Here, the grated rind of two lemons infuses the mixture with an extra boost of lemon flavor. Be sure to add the hot mixture to the eggs very slowly or you may end up with scrambled eggs. As a final step, the curd is strained in order to remove the lemon rind and any solidified bits of egg white.
grated rind of 2 lemons
¾ cup lemon juice
¾ cup sugar
3 tablespoons butter
1 tablespoon heavy cream
3 eggs
2 egg yolks
¼ teaspoon fine sea salt
In a medium saucepan, combine the lemon rind, juice, sugar, butter and cream. Bring to a bare simmer over medium heat and stir until the butter is melted and the sugar is dissolved. Remove from the heat.
In a medium heat-proof bowl, whisk together the eggs and egg yolks. Gradually whisk in about a quarter of the hot lemon mixture to temper the eggs. Continue whisking the hot mixture into the eggs until you’ve added it all. Pour the mixture back into the saucepan.
Bring the mixture to a simmer over medium heat and cook, stirring constantly with a rubber spatula, for about 3–4 minutes or until the curd is thick and coats the back of a spoon. Strain the mixture through a fine-mesh sieve set over a bowl. Stir in the salt and transfer the curd to a heat-proof container to cool. Refrigerate for at least 2 hours before using. Lemon curd can be stored in an airtight container and refrigerated for up to one week.
This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.
