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.




Posted by:Ashley

17 replies on “Blackberry Lemon Curd + Crispy Meringue

  1. Wow wow wow, what beautiful food styling! I love lemon curd, and I’d never thought of making it with blackberries before – it sounds so delicious! Well done!

  2. How gorgeous is this dessert? I love the burst of berry juxtaposed against the white meringue. Beautiful!

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