Blueberry Curd

    This was a divine filling for a coconut cake that I made for my friend Lynda's birthday! We also spread it with cream cheese on our bagels and last weekend I used it to top some challah french toast! It's spreadable blueberry!

Blueberry Curd

Ingredients:

- 2 cups frozen blueberries

- 1 tablespoon of water 

- 1 cup of sugar

- 1/4 cup (1/2 stick) of butter

- 1 teaspoon of lime zest

- 2 eggs, beaten

    In a saucepan heat the blueberries and water for about 10 minutes. Let it come to a boil and mash them in the pan while they cook. Remove the berry juice from the heat and pour through a mesh strainer. Squish all of the juice out of the berries. You want to end up with 3/4 cup of juice. Now, over a double boiler, whisk together the blueberry juice, eggs, sugar, and zest. Whisk constantly, until mixture is very warm. Melt the butter, one tablespoon at a time into the mixture. Once the butter is completely melted and combined, the mixture should be thickening. Remove from the heat and chill until ready to use.