OH my oh my do I looooove fruit curds of any kind.
This is so easy, so sweet and tasty... and SO purple.
Fill you cakes, cupcakes, tarts, spread it on a bagel with cream cheese... or just eat it plain.
1 cup sugar
2 cups frozen blueberries (which should reduce to 3/4 cup blueberry juice)
1 tbs of water
1 tsp lime zest
2 eggs, beaten
In a sauce pan add 2 cups of berries with your water, cook on medium/low heat until the juice has released from the berries stir around and mash a bit. After about -10 minutes (after it has come to a boil) remove from heat.
Strain berries through a mesh strainer. Reserve juice and discard the pulpy berry leftovers. You should be left with 3/4 a cup of blueberry juice. If there is extra reserve for later use. (some berries are juicier than others and may produce more juice when cooked down!)
In a double boiler whisk eggs, sugar, zest, and blueberry juice together constantly.
Add 1 tbs of butter at a time waiting for each tbs to melt before adding the next.
After all the butter has been added and the curd starts to thicken so it coats the back of a spoon. Remove bowl from heat (if it seems at all lump you can pour it through a fine sieve again) and pour into a heat proof jar or dish.
Refrigerate up to 2 weeks.