Lemon Blueberry Curd

• 1 lemon zested
• 1/2 cup lemon juice
• 1/2 cup blueberries
• 1/3 cup sugar
• 6 tablespoons unsalted butter cubed
• 2 eggs
• 2 egg yolks

1. Place lemon zest in metal bowl and set aside. Combine lemon juice, blueberries, sugar, and butter in a small saucepan. Heat over medium heat until butter is melted and then simmer for 5-10 minutes. Blueberries will breakdown and the mixture will turn dark purple.
2. Meanwhile, whisk together eggs and yolks until just combined. Remove lemon blueberry mixture from heat and strain into a bowl. Let cool for 5 minutes so the eggs don't curdle.
3. Once slightly cooled, add lemon blueberry mixture to eggs, whisking constantly. Return to saucepan over medium heat and stir constantly until mixture coats the back of the spatula.
4. Remove from heat and strain through a fine mesh sieve into bowl with lemon zest. Make sure to push the mixture through the mesh and scrap the underside as well. Stir frequently to release the steam. Let cool 10 minutes and then refrigerate.

lemon zested, lemon juice, blueberries, sugar, butter, eggs, egg yolks

Taken from www.yummly.com/recipe/Lemon-Blueberry-Curd-1090631 (may not work)