Blueberry, blackcurrant and basil curd

If you like lemon curd, this summer fruit curd makes a nice twist on that classic. Purple basil leaves add an extra fragrant note.

Unfortunately we are unable to add this recipe to your favourites, please try again later.



  1. Heat the blueberries, blackcurrants and one tablespoon of water in a pan for five minutes to release the juices. Set aside while you zest and juice the lemon.

  2. Add the lemon zest and juice, butter and sugar to a heatproof bowl placed over a pan filled with gently simmering water and heat until the sugar has dissolved, then set aside for a minute or so.

  3. Whisk the eggs well in a separate bowl, pour through a sieve into the bowl set over water. Add the fruit and the basil leaves. Keep stirring over a low heat for about 25-30 minutes.

  4. Sieve again into a jug then pour into sterilised jars to serve.

Recipe Tips

Store this curd in the fridge and eat within a week.

This recipe is from...