Blackberry Curd | Fresh or Frozen

Smooth and creamy curd made with fresh or frozen berries, great for filling, and topping desserts.

Course Dessert

Cuisine American

Keyword blackberry curd

Prep Time 15

Cook Time 3

Servings cups (up to)

Process the blackberries in a food processor into a smooth puree.
Run the puree through a sieve, discard the seeds, and measure 3/4 cup of blackberry juice.
Add the lemon juice and zest to the blackberries and mix to incorporate.
Mix the egg yolks and sugar together, then pour it into a medium-sized saucepan and add the berry juice.
Cook over medium-low heat while constantly stirring until the mixture has thickened.
To check if the curd is ready, dip a spoon in it, then run your finger at the back of the spoon. If the mixture stays and does not fill the line, it is ready.
Add the butter and stir until melted, then run the curd through a sieve over a clean bowl.
Allow it to cool at room temperature for about an hour, then refrigerate in an airtight container for up to five days.

Store in an airtight container for up to five days.
whole eggs options: four whole eggs, or two eggs plus three egg yolks.
Do not cook the mixture over medium heat; a higher temperature might cook and curdle the mixture. If this is your first time, consider using a double boiler.
Avoid using a metal spoon or whisk when cooking the custard. They might contain aluminum, which can discolor the curd into grey-green when in contact with the egg yolks.
To thicken the curd, increase the butter amount by up to 4 tablespoons or reduce the sugar by up to 1/4 cup (50g).
If the curd is too thick, add one tablespoon at a time of blackberry puree.