Blackberry Lemon Curd

5 from 5 votes

A delicious fruit curd full of fresh blackberries that's amazing on top of biscuits or on top ofice cream.

Prep Time15

Cook Time15

Cooling Time3

Total Time30

Course: Dessert

Cuisine: English

Servings: cups

Calories: 1039kcal

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.)