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Blackberry Lemon Curd
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5 from 4 votes

Blackberry Lemon Curd

A delicious fruit curd full of fresh blackberries that's amazing on top of biscuits or on top ofice cream.
Prep Time15 mins
Cook Time15 mins
Cooling Time3 hrs
Total Time30 mins
Course: Dessert
Cuisine: English
Servings: 2 cups
Calories: 1039kcal


  • 2 cups (227 grams) fresh blackberries
  • 1/2 cup fresh squeezed lemon juice
  • 1 1/4 cups (250 grams) white 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.)


Calories: 1039kcal | Carbohydrates: 145g | Protein: 14g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 645mg | Sodium: 88mg | Potassium: 396mg | Fiber: 8g | Sugar: 134g | Vitamin A: 2114IU | Vitamin C: 54mg | Calcium: 123mg | Iron: 3mg