Description
This homemade blackberry curd is smooth, glossy, and perfectly sweet-tart. Made with fresh or frozen blackberries, eggs, sugar, and butter, it’s an easy, foolproof recipe that’s perfect for spreading, spooning, or using as a dessert filling.
Ingredients
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2 cups blackberries (fresh or frozen)
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3 large eggs (or 4 egg yolks for a thicker curd)
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¾ cup granulated sugar
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6 tablespoons unsalted butter, cut into pieces
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1 tablespoon lemon juice (optional, for brightness)
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Pinch of salt
Instructions
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Add the blackberries to a saucepan and cook over medium heat until they soften and release their juices, about 5–7 minutes.
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Strain the blackberry mixture through a fine-mesh sieve to remove the seeds, pressing well to extract all the juice.
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Return the smooth blackberry purée to the saucepan and whisk in the eggs, sugar, lemon juice (if using), and salt.
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Cook over low to medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes. Do not let it boil.
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Remove from heat and whisk in the butter until fully melted and smooth.
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Let cool slightly, then transfer to a jar or container. The curd will thicken more as it cools.
Notes
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The curd will continue to thicken as it chills, so don’t overcook it.
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For extra-smooth curd, strain once more after cooking.
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Egg yolks only will give a richer, thicker texture ideal for fillings.
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Lemon juice is optional but helps balance very sweet berries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 75 kcal
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 35 mg