I hope I am not too late with this recipe for blueberry curd. I wanted to post this a lot earlier but somehow it just slipped my mind. Which I find strange because this recipe is really something special.
If you like blueberries (and who doesn’t), you really have to try this. It is wonderful and pretty easy to make. You can use the blueberry curd to fill these delicious meringue cups, but you can also make a cake filling with it, eat it on bread instead of jam, fill donuts or muffins with it and so on.
The first thing I used the curd for was to make these meringue cups for my son’s birthday. I made quite a lot of them and we had other cakes on the table but these cups were the first to be gone. OK, I admit, they are very small, gone in two bites, but I really made lots.
Another great way of using the curd is to make these muffins from Baking Bites, cut them horizontally and fill them with blueberry curd. You will love them! Or make a filling for a cake: just whip 100 g/ 3.5 oz butter at room temperature until soft, gradually add 120 g/ 4.2 oz cream cheese and 120 g/ 4.2 oz blueberry curd. Add some icing sugar to taste if you find it necessary (I never do), mix well and fill your cake.
You will find the recipe for the cups here. I’ve made this recipe quite a few times and it always worked like a charm, Yotam Ottolenghi is a genius. The meringue recipe belongs to him as well, it was the first time I have made it and it worked great. You can use another meringue recipe if you like though.
- For the cups see the link above and use half the recipe
- For the blueberry curd:
- 400 g/ 3 cups blueberries
- 150 g/ ¾ cup caster sugar
- 60 ml/ ¼ cup freshly squeezed lemon juice
- 2 tablespoons corn starch
- 2 large egg yolks
- 1-2 tablespoons water
- 2 tablespoons butter
- a pinch of salt
- For the meringue:
- 240 g/ 1 cup + 1 tablespoon sugar
- 4 egg whites
- Place the blueberries, sugar and lemon juice in a small sauce pan. Bring to a boil, stirring occasionally, turn the heat down and simmer for about 5 minutes. Remove from the heat, let cool down for about 10 minutes and puree. Place on the stove again and bring to a simmer.
- In the meantime whisk the corn starch, egg yolks and 1 or 2 tablespoons water to obtain a paste. Stir this paste into the blueberry mixture in a thin stream and boil for 1 minute while whisking constantly.
- Remove from the heat and stir in the butter and the salt. Allow to cool, transfer to jars and keep refrigerated. You will not need the whole batch for the cups, but the rest will keep for a while in the fridge.
- Prepare and bake the cups following the linked recipe. Let cool down completely.
- To make the meringue preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit. Spread the sugar on a baking tray lined with baking paper. Place in the oven for 5 to 6 minutes until the sugar is very hot (it should not start to dissolve).
- Reduce the oven temperature to 150 degrees Celsius/ 300 degrees Fahrenheit.
- Place the egg whites in the bowl of a food processor and whisk on high speed for a few seconds. Slowly add the hot sugar helping yourself with the baking paper. After adding all the sugar, whisk the egg whites for another 15 minutes until the meringue is shiny and cold.
- To complete the cups, fill the cases ¾ full with blueberry curd and pipe some meringue on top. Place the cups onto a baking tray and place in the oven for about 3 minutes until the top is lightly brown.