Blackberry Lemon Curd
A delicious fruit curd full of fresh blackberries that's amazing on top of biscuits or on top ofice cream.
Servings: 2 cups
- 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