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The biggest reason, though, of course is that it has a wonderful gently sweet citrus flavor. And I’m a big fan of lemon in particular, whether with savory dishes or sweet.
I’ve seen a few variations on the theme and felt blueberry was just too pretty to pass up. It does involve an extra step compared to the regular lemon version, but the result is both such a fantastic color and tasty, I for one think it’s worth the little extra effort.

  • 1 cup blueberries 150g
  • 1/4 cup lemon juice approx 1 lemon
  • 1 egg
  • 1 egg yolk
  • 1 lemon zest ie from 1 lemon
  • 1/4 cup sugar 4tbsp, or a little less if you prefer
  • 2 tbsp unsalted butter 30g, cut into small chunks

  1. Put the blueberries and lemon juice in a pan and bring to a simmer. Simmer gently for around 5 minutes until the blueberries pop, then remove from heat and press through a fine strainer/sieve. Set aside to cool slightly.
  2. Beat together the egg and egg yolk in a small bowl. Add the sugar and whisk until bright then add the lemon blueberry mixture and lemon zest and mix. Add the chunks of butter.
  3. Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan. Stir regularly as the butter melts then constantly as the mixture starts to thicken.
  4. It's ready when thick enough to stick to the back of a spoon, around 5min.

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