Lingonberry curd - Recipes

Lingonberry curd

1 jar 30 minutes
Lingonberry curd is deliciously tart and has a beautiful colour. It goes equally well with yoghurt for breakfast, ice cream for dessert or a Christmas treat.
Lingonberry curd
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  • 250 g lingonberries
  • 2 egg yolks
  • 140 g Dansukker Jam Sugar
  • 2 pinches gingerbread spices
  • 25 g butter at room temperature

Press the lingonberries through a fine-meshed sieve. Beat the egg yolks and fold into the lingonberries. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan.

Add the jam sugar and gingerbread spices and simmer while stirring for 2-3 minutes.

Remove the saucepan from the heat and add the butter in stages while continuing to whisk. Place the saucepan in a bowl of cold water and beat with an electric whisk until the lingonberry curd has cooled.

Pour into a warm, thoroughly-cleaned jar. Keep refrigerated.

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