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Blackberry Lemon Curd
3 from 3 votes

Blackberry Lemon Curd

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 1 ¼ cups
Course: Condiments
Cuisine: American

Ingredients

  • 10 oz blackberry fresh
  • ¼ cup lemon juice fresh
  • lemon zest from 1
  • ¾ cup sugar
  • 4 tbsp butter room temperature, unsalted
  • 2 egg jumbo

Instructions

    Cup of Yum
  1. Place the blackberries and lemon juice into a large saucepan over medium heat. Cook, mashing them with a masher, for about 5-7 minutes.
  2. Strain the mixture through a fine wire strainer. Set aside to cool.
  3. 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.
  4. Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined.
  5. Add the eggs, one at a time, and mix thoroughly. Add 1/2 cup of blackberry juice and blend until well combined.
  6. 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.
  7. Serve over crepes, pancakes & waffles, toast, ice cream, muffins, or sugar cookies.
  8. Store in an airtight container in the refrigerator. Enjoy.