Blackberry Lemon Curd: yields 4-6 portions
1/4 cup lemon juice
1/4 cup blackberry juice
1/4 cup sugar
1/4 cup egg yolk
2 TB butter
-Place 1 pint of blackberries over low medium with a pinch of sugar and 1 TB of the lemon juice. Allow to slow cook to release the juices, 5-10 mins.
-Strain the berries through a mesh strainer (reserve pulp for later) and place with the rest of the ingredients (reserving the butter) in a double boiler over simmering water and cook, stirring with a spatula, until the mixture begins to really thicken. Again about 10 minutes at most. This is a small batch and won’t take long.
-Keep a whisk on hand in case the mixture starts to cook too fast, if mix starts to lump slightly: give it a quick whisk to smooth it back out.
-Once the mix has thickened and seems a bit like a soft jello: remove from the heat and whisk in the butter.
-Pour through a mesh strainer again, to remove any small pieces of egg that may remain. Cover with saran wrap (directly on top of the mixture to prevent a skin from forming) and place in the fridge for at least 1 hour.
-Serve with crispy meringue from this recipe here, some fresh blackberries, and some of the leftover blackberry jam/pulp from making the juices.