Description
This homemade blackberry curd recipe offers a rich and tangy spread that combines fresh blackberries with creamy butter and eggs, perfect for spreading on toast, dolloping on desserts, or swirled into yogurt.
Ingredients
Scale
- 3 cups frozen blackberries (approx 330g / 11.6oz)
- 1 large whole egg
- 2 large egg yolks
- 100 g caster sugar (½ cup / 3.5oz)
- 1 tablespoon lemon juice
- 57 g unsalted butter (¼ cup / ½ stick / 2oz)
Instructions
- Heat the blackberries in the microwave for 1-2 minutes to soften them, then blend until smooth in a blender.
- Push the puree through a fine strainer to collect about ¾ cup of liquid, discarding seeds and pulp.
- In a heavy-based saucepan, simmer the blackberry puree over low-medium heat, stirring regularly, until it thickly reduces to just over ⅓ cup.
- Add lemon juice and sugar to the reduced puree and whisk together immediately. Then add the whole egg and egg yolks and whisk until fully combined.
- Gently heat the mixture over low heat while stirring continuously until the sugar has completely dissolved.
- Add the butter in 2-3 small cubes at a time, waiting for each addition to melt fully before adding more, stirring constantly.
- After about 5-6 minutes of cooking and stirring, the curd will thicken enough to coat the back of a spoon. Test by running your finger through the curd — if the line holds, it’s ready.
- Strain the finished curd into a bowl to remove any lumps, seeds, or scrambled bits of egg. Cover with plastic wrap and refrigerate until fully cooled and set.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 60mg