Description
This Homemade Blackberry Curd is a luscious, tangy-sweet spread made from fresh blackberries, eggs, butter, and lemon juice. Perfect for breakfast toast, desserts, or as a flavorful filling, this recipe yields a smooth, rich curd with a vibrant berry flavor, all made from simple ingredients and cooked gently on the stovetop.
Ingredients
Fruit Base
- 3 cups frozen blackberries (approx 330g / 11.6oz)
- 1 tablespoon lemon juice
Curd Mixture
- 1 large whole egg
- 2 large egg yolks
- 100 g caster sugar (½ cup / 3.5oz)
- 57 g unsalted butter (¼ cup / ½ stick / 2oz), cut into small cubes
Instructions
- Puree the blackberries: Heat the frozen blackberries in the microwave for 1-2 minutes until softened. Transfer to a blender and blend until smooth puree forms.
- Strain the puree: Push the blackberry puree through a fine strainer to remove seeds and pulp, collecting about ¾ cup of seedless puree. Discard any solids left behind.
- Reduce the puree: Pour the strained puree into a small or medium heavy-based saucepan. Heat over low to medium heat until it starts simmering. Stir regularly and allow it to reduce until very thick and just over ⅓ cup remains, about 5-7 minutes.
- Add sugar and lemon juice: Stir in the lemon juice and caster sugar into the reduced puree, whisking well to combine thoroughly.
- Incorporate eggs: Slowly add the whole egg and egg yolks to the saucepan, whisking immediately and continuously to prevent scrambling and ensure a smooth mixture.
- Dissolve the sugar: Switch to a heatproof spatula and cook over low heat, stirring constantly, until all sugar granules dissolve completely.
- Add butter gradually: Stir in the butter cubes 2-3 at a time, waiting for each batch to completely melt before adding the next. Continue stirring to emulsify.
- Cook to thicken: After approximately 5-6 minutes of adding butter and stirring, the curd should be thick enough to coat the back of a spoon. Test by running a finger across the spoon’s back; if the line holds, the curd is ready. If not, continue to gently heat and stir until thicker.
- Strain and cool: Pour the curd through a fine sieve into a bowl to remove any remaining seeds, lumps, or bits of cooked egg. Cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate until thoroughly chilled before serving.
Notes
- Use frozen blackberries for consistent flavor and easier pureeing.
- Reducing the puree concentrates the flavor and thickens the curd, which is essential for good texture.
- Whisk eggs immediately after adding to prevent scrambling.
- Sharp straining helps achieve a silky smooth finish.
- Store the curd in the fridge and consume within a week.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
