Blackberry Lemon Curd
Servings 1 ¼ cups
Equipment
- Large saucepan
- Fine Wire Strainer
Ingredients
- 10 oz fresh blackberries
- ¼ cup fresh lemon juice
- Zest from 1 lemon
- ¾ cup of sugar
- 4 tbsp unsalted butter room temperature
- 2 jumbo eggs
Instructions
- Place the blackberries and lemon juice into a large saucepan over medium heat. Cook, mashing them with a masher, for about 5-7 minutes.
- Strain the mixture through a fine wire strainer. Set aside to cool.
- 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.
- Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined.
- Add the eggs, one at a time, and mix thoroughly. Add 1/2 cup of blackberry juice and blend until well combined.
- 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.
- Serve over crepes, pancakes & waffles, toast, ice cream, muffins, or sugar cookies.
- Store in an airtight container in the refrigerator. Enjoy.