I love making fruit curds and after I made raspberry curd I knew that blackberries were next. This delightful Blackberry Lemon Curd tastes and looks amazing. The sweet blackberries combine perfectly with the tart lemon to create a wonderful sweet-tart fruit curd. It's so delicious and creamy, I can eat it by the spoonful, but I especially love it slathered on biscuits. The creamy tart blackberry curd is perfect with the buttery biscuits.
Ingredients for Blackberry Curd
Curd is a simple, easy to make fruit spread that has 5 basic ingredients:
- Egg Yolks and Whole Eggs. The eggs thicken the curd
- Sugar. Because you always need a little bit of sweetness
- Unsalted Butter. Butter adds a creamy and rich texture to the curd
- Blackberries (Fruit). Use your favorite fruit.
- Lemon Juice. Lemon juice adds to the tartness of this fruit curd and also helps this particular curd thicken.
The original fruit curd was lemon curd dating back to the 1800's in England. Fruit curd is different than jams because it uses the fruit juice instead of the whole fruit like jam. In addition, it relies on eggs and the natural fruit pectin to thicken into a creamy spread. Of all the fruit curds I have made to date lemon, lime and kumquats thicken the most, and the other versions like strawberry and rhubarb, require lemon juice to help thicken them.
How to Make the Blackberry Curd
One of the first tips I want to give for this recipe is the importance of cooking it in a non-reactive pan. What is a nonreactive pan? Certain metals will react with certain foods and change the taste and possibly the final appearance of the dish. Stainless steel and copper are examples of non-reactive pans. Aluminum and cast iron are examples of reactive pans, and these pans will react with the acid in the blackberries and lemon juice.
Making the blackberry curd starts with 8 ounces of fresh blackberries. The blackberries are pureed and then strained through a fine-mesh strainer to remove the seeds. There should be about 3/4 cup of puree. The puree is combined with lemon juice.
Use the temperature to determine when the curd is done. The curd takes about 10 minutes to cook, but the temperature is a better gauge to determine doneness.
In a 3-quart saucepan combine the blackberry-lemon mixture, the sugar, eggs, egg yolks, and butter. Cook over medium-low heat, whisking constantly until the curd thickens and reaches a temperature of 185-190 degrees F.
Do not attempt to rush this recipe by cooking over a higher temperature and do not leave the saucepan unattended. If you have to walk away remove the pan from the heat.
Strain the curd through a medium-coarse strainer into a bowl to catch any of the egg solids. Cover the curd with plastic wrap by pressing the plastic into the surface of the curd. Refrigerate for at least 3 hours to thoroughly chill. The curd will keep in the refrigerator for up to 1 week. You can also freeze it for up a year, which means if you have a family get together coming up, this blackberry curd is the perfect treat to share for breakfast or dessert.
Other Fruit Curd Recipes
I love making fruit curds. While the name doesn't sound all that good, it is one of the tastiest treats to make and an easy way to add additional flavor to your desserts. Here are some of my other favorite curds:
- Lemon Curd
- Strawberry Curd
- Cranberry Curd (bookmark this one for Thanksgiving and Christmas)
- Seville Orange Curd
Blackberry Lemon Curd
- 2 cups (227 grams) fresh blackberries
- 1/2 cup fresh squeezed lemon juice
- 1 1/4 cups (250 grams) granulated sugar
- 2 (100 grams) whole eggs
- 4 (80 grams) egg yolks
- 6 tablespoons (84 grams) unsalted butter cut into 6 pieces
- Wash the blackberries and process them in a food processor. Pour the pureed berries into a fine mesh strainer and use the back of a large spoon to push the berries through a strainer. You should have about 3/4 cup of seedless blackberry puree.
- Combine 3/4 cup of blackberry puree with 1/2 cup of lemon juice in a 3-quart non-reactive saucepan. Add 1 cup of the sugar and whisk to combine. Taste the mixture and depending on desired sweetness add additional sugar.
- Place the medium bowl with a medium-coarse strainer next to the stove. Add the whole eggs, egg yolks, and butter and place the pan over medium-low heat. Stir constantly with a whisk, until the mixture is slightly thickened and registers 190°F.
- Strain curd through the medium-coarse strainer into the bowl. Press a piece of plastic wrap directly onto surface of curd and refrigerate for at least 3 hours. (Curd can be refrigerated for up to 3 days.)