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Blackberry Lemon Curd
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3 from 1 vote

Blackberry Lemon Curd

Total Time15 mins
Servings: 1 1/4 cups


  • 10 oz fresh blackberries
  • 1/4 cup fresh lemon juice
  • Zest from 1 lemon
  • 3/4 cup of sugar
  • 4 tbsp unsalted butter room temperature
  • 2 jumbo eggs


  • Place the blackberries and lemon juice into a saucepan over medium heat. Cook, mashing them with a masher, for about 5-7 minutes. Strain the mixture through a very fine wire mesh 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, well sealed, in the refrigerator. Enjoy.