1 cup fresh or frozen blueberries
3 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
1/2 cup (1 stick) unsalted butter
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
1/4 tsp. cream of tartar
dash of salt
2 large eggs
2 large egg yolks

In a blender, pulse together blueberries, lemon juice and zest until berries have completely broken down. Set aside.

In a heavy saucepan, over a medium heat, melt butter. Add blueberry-lemon mix and stir until fully mixed.

Remove pan from heat and add brown sugar, maple syrup, cream of tartar and salt. Stir until sugar has dissolved and ingredients are thoroughly combined. Start to cook over a low heat.

In a mixing bowl, beat together whole eggs and egg yolks. Add about a tablespoon of lightly warmed mixture and whisk into eggs. Then add eggs into heavy saucepan.

Cook over a low heat for about 7 to 8 minutes, stirring constantly (do not boil) until mixture thickens to the point of where it coats the back of a wooden spoon. Remove from heat.

Pour through a strainer into a bowl. Let mixture set until it comes to room temperature. Cover and refrigerate until ready to use. Stays good for about 3 weeks.

Submitted by: Daniel Lee Mishkin