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Cook blueberries, lemon juice, and zest over medium heat until berries soften, about 5 to 7 minutes.
Blend until smooth, then strain back into the saucepan.
Whisk eggs, sugar, and salt in a bowl, then slowly mix into blueberry purée.
Cook gently over low to medium heat, stirring constantly, until thick enough to coat a spoon.
Remove from heat and stir in butter until smooth and glossy.
Cool slightly, then store covered in the refrigerator.