Today is the last day of #BlueberryWeek, and I am so excited to share my Blueberry Lemon Curd Dessert Egg Rolls with you! This recipe is tasty and fun to eat! You will also love the fact that so much of this recipe can be made ahead of time. You can make both the Lemon Curd and the Blueberry Sauce, and keep them in the refrigerator until you are ready to put the egg rolls together and fry them. Whether you are serving these egg rolls to guests or making them for your family, they make dessert fun! 
Blueberry Lemon Curd Dessert Egg Rolls
 (makes 10-12 Egg Rolls)
(printable recipe at end of page)
 Lemon Curd
1/3 cup Sugar
2 teaspoons Cornstarch
2 teaspoons finely shredded Lemon Peel
1/4 cup Lemon Juice
1/4 cup Butter
2 EggsÂ
Blueberry SauceÂ
1/2 cup Sugar
1 tablespoon Cornstarch
4 cups Blueberries
1 teaspoon Lemon Juice
Additional IngredientsÂ
Egg Roll Wrappers
Confectioners Sugar
1-2 tablespoons Butter, melted 
Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.
Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don’t want to burn it.
Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.
Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly.Â
Take the pan off the heat. Cover with wax paper and let cool.Â
Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice.Â
Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.
Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.
Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount. Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3″ of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried. Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy! 
Thank you for joining me this week as I got together with fellow bloggers to celebrate #BlueberryWeek! If you use this hashtag you can find recipes from any of us, that you may have missed. Check out today’s recipes below! 
Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.
Breakfast
- Blueberry Sourdough Coffee Cake by A Day in the Life on the Farm
Drinks
Sauces and Spreads
- Blueberry Refrigerator Jam by Our Good Life
Dinner
- Persian Blueberry Anar Salad with Cucumber by Palatable Pastime
Dessert
- Blueberry Cheesecake Bars by Cookaholic Wife
- Blueberry Skillet Cookie by Crumb Top Baking
- Blueberry Pie Fudge by Hezzi-D’s Books and Cooks
- Blueberry Buckle by Savory Moments
- Blueberry Lemon Cheesecake Tart by Sweet Beginnings
- Roasted Blueberry Ice Cream by Daily Dish Recipes
- Vegan Blueberry Coconut Pie by The Baking Fairy
- Blueberry Lemon Curd Dessert Egg Rolls by The Freshman Cook
- Â
- 1/3 cup Sugar
- 2 teaspoons Cornstarch
- 2 teaspoons finely shredded Lemon Peel
- 1/4 cup Lemon Juice
- 1/4 cup Butter
- 2 Eggs
- 1/2 cup Sugar
- 1 tablespoon Cornstarch
- 4 cups Blueberries
- 1 teaspoon Lemon Juice
- Egg Roll Wrappers
- Confectioners Sugar
- 1-2 tablespoons Butter, melted (to close egg rolls)
Lemon Curd
Blueberry Sauce
Additional Ingredients
- Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.
- Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don’t want to burn it.
- Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.
- Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly.
- Take the pan off the heat. Cover with wax paper and let cool.
- Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice.
- Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.
- Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.
- Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount. Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3″ of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried. Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy!
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