place 300 grams blueberries in a suacepan.
Add juice of 1/2 lemon and 100 grams (1/2 cup) sugar
Cook on stove top on medium until the juices are released from the berries and the liquid simmers.
Add 6 tbs of salted butter, stirring until melted.
Remove from heat and transfer to a blender or bowl for an immersion blender.Blend until liquefied, then strain liquid to remove any solids. Making sure the liquid is no longer hot (warms is okay) Add 2 eggs and whisk together or blend until fully incorporated.
Return liquid to saucepan and heat on medium/low, stirring constantly until thick and able to coat the back of a spoon. If you have a thermometer it should not go above 175 F.
Once thickened, transfer to glass jars or containers, and let cool, then place a piece of plastic wrap on to to seal in the curd.
Store in refrigerator for about a week or a couple months in the freezer.