Ingredients
- 2 cups fresh or frozen blueberries
- Zest from 3 lemons, finely grated
- 1 tablespoon water
- ¼ pound (115g, 1 stick) unsalted butter, room temperature
- 1¼ cups sugar
- 2 large eggs
- 3 large egg yolks
- ½ cup fresh lemon juice (from about 3 to 4 lemons)
- ⅛ teaspoon kosher salt
- 2 teaspoons (6g) cornstarch (optional)
Get Directions Here
https://nerdswithknives.com/blueberry-lemon-curd/
