Blueberry Lemon Filling (Hamentashen)
- 2 pints (4 cups) fresh blueberries
- 3/4 cup sugar
- 3 tablespoons water
- 3 tablespoons cornstarch
- 1 teaspoon lemon rind, grated
Combine 2 cups fresh blueberries with 3/4 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid, about 5 minutes.
Combine cornstarch and water in a bowl. Add to pan with blueberries. Cook over medium heat until mixture comes to a fill boil and is clear and thick.
Pour hot mixture into large bowl. Cool until warm and fold in remaining 2 cups of blueberries and lemon zest. Cool overnight in refrigerator.