What finer spring flavor combination is there than citrus and berry. So when a departmental get-together arouse, I decided to try the King Arthur Double Lemon Thumbprint cookies. They recommended either lemon curd or raspberry jam for the filling. with an optional lemon glaze drizzled over. My first thought was to make it a blueberry glaze for contrasting flavor/color, using powdered blueberries. But then I thought, what about a blueberry curd? So I tried this recipe.
The first step was to boil the blueberries with lemon juice and zest to release the juice.
The you strain it to remove the skin bits etc. You can see the strainer and bowl in the upper right of the right hand picture. I had a moment of temptation to buy blueberry juice, but the resulting “juice” was a thicker concentrate and I don’t think store bought juice would work, although it would have produced smoother results. Perhaps if one reduced it down by boiling. Once you have the juice, you cook it with the sugar, eggs, and a bit of salt, then pour the hot liquid over the butter. Nice taste but not as thick as I would like for this purpose, so I’d either try a different recipe or tweak this one should I make them again.
I made lemon curd to go on the other half the cookies and did contrasting glazes on both. You might be able to see below the difference in thickness between the blueberry curd chilled over night and the slightly still warm lemon curd. The lemon glaze ended up absorbed by the blueberry curd, but the blueberry glaze remained as pictured below. But both were quite tasty.
Ramblings 