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Blackberry Lemon Curd

Blackberry Lemon Curd

My kids absolutely love lemon curd. They spread it on toast, waffles, pancakes, muffins, ice cream, and sugar cookies. It’s really easy to make and seriously tastes amazing. I had a container of blackberries that looked plump and tasty but were sadly a bit too tart. I thought about roasting them but decided to make them into a curd. This curd is not only beautiful, but it’s also delicious too. My kids’ mouths were watering waiting for me to finish taking the pictures so they could dig in. They LOVED it.

Blackberry Lemon Curd

How to Make Blackberry Lemon Curd

Place the blackberries and lemon juice into a saucepan over medium heat. Cook, mashing them with a masher, for about 5-7 minutes. Strain the mixture through a very fine wire mesh strainer. Set aside to cool.

Combine the zest of the lemon and the white sugar together with your fingers until it’s well combined and the sugar is fragrant. Set aside.

Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined. Add the eggs, one at a time, and mix thoroughly. Add 1/2 cup of blackberry juice and blend until well combined.

Pour into a small saucepan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees. Remove from heat and let cool before pouring it into a container. Side Note: If you accidentally overcook the sauce, it may curdle a bit. Simply pour through the fine mesh strainer to remove any clumps.

Serve over crepes, pancakes & waffles, toast, ice cream, muffins, or sugar cookies. Store, well-sealed, in the refrigerator. Enjoy.

Blackberry Lemon Curd

Blackberry Lemon Curd

Blackberry Lemon Curd

Total Time: 15 minutes
Servings: 1 1/4 cups

Ingredients

  • 10 oz fresh blackberries
  • 1/4 cup fresh lemon juice
  • Zest from 1 lemon
  • 3/4 cup of sugar
  • 4 tbsp unsalted butter room temperature
  • 2 jumbo eggs

Instructions

  • Place the blackberries and lemon juice into a saucepan over medium heat. Cook, mashing them with a masher, for about 5-7 minutes. Strain the mixture through a very fine wire mesh strainer. Set aside to cool.
  • Combine the zest of the lemon and the white sugar together with your fingers until it's well combined and the sugar is fragrant. Set aside.
  • Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined. Add the eggs, one at a time, and mix thoroughly. Add 1/2 cup of blackberry juice and blend until well combined.
  • Pour into a small saucepan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees. Remove from heat and let cool before pouring it into a container.
    Side Note: If you accidentally overcook the sauce, it may curdle a bit. Simply pour through the fine mesh strainer to remove any clumps.
  • Serve over crepes, pancakes & waffles, toast, ice cream, muffins, or sugar cookies. Store, well -, in the refrigerator. Enjoy.
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7 Comments

  1. Wonderful Pam I love blackberries!!
    Delicious recipe!

  2. I have purchased beautiful blackberries in the past only to find them too sour. This is a brilliant solution to that problem! Thank you for sharing.

  3. yes, yes, yes! i hate that the lemon is really the only fruit that ever gets curded. love the blackberry component!

  4. Given how intensely I love lemon curd, I’m sure I’d go crazy for this!

  5. I had some tart blackberries as well and was wondering what I could make with them.. and then I stumbled upon your recipe.
    Just made it and it.is. ridiculously. goood! I had a hard time NOT eating all of the lemon sugar! Lol
    Your directions were super easy to follow and I will definitely be making this again.
    Thanks for sharing!

  6. 3 stars
    This recipe was alright, but it wasted half of my blackberry/lemon mixture from the first step (I had a cup and the recipe said to only use 1/2 cup of it) and it came out overly sweet, drizzly, and a little bland. I even cooked it longer to concentrate the flavor more. I also think it could’ve used a little salt.