Blueberry Lemon Curd

I received the best email the other day. It was a comment from a reader named Donna (hi, Donna, if you’re out there!), and it went something like this:

I made this and it was fast…..easy ……and delicious…..omg…..I had a one year under my feet……and it turned out wonderful…..first time every making this and first time commenting……praises to you…..never will I buy store bought again…..it was between your recipe and the Barefoot Contessa on the food network….glad I chose you. Thanks for sharing !!!!!

Since I adore Ina and I adore lemon curd, this was the ultimate compliment, and truly a joy to know that I brought a little sunshine to someone’s day.

My lemon curd remains one of my most popular recipes, and with good reason: it’s quick, it’s simple, and it’s so ridiculously good.

But lately, I’ve been thinking of blueberries a lot. It’s one of those fruits we, or at least I, take for granted. They’re kind of like bananas to me: easy to find, available year round, and they just land in my basket, by rote. They get tossed into my morning oats or yogurt, my afternoon smoothies, and Sunday pancakes. Come summer, there are galettes and crisps.

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Liren Baker

Blueberry Lemon Curd