Blackberry Lemon Curd

But first, some exciting news! This week I have launched a Patreon! For those of you who are unfamiliar with Patreon, it is a website where you can support all different kinds of creators. I’ve been trying to rework my approach with food education and find a balance between posting recipes and being able to create content that is more interactive and educational. 

All of the content on my Patreon page is totally free, but there are options where you can contribute monthly and reap additional benefits.

Every month I will be doing a deep dive series where community members contribute and vote on food and food industry questions that they want answers to. 

I am hoping with this Patreon that I can work to help individuals increase their knowledge of food and overall sense of food security! I hope you’ll check it out and stay tuned for all the exciting things to come.

This recipe plus a simple shortbread available on my Patreon now!

For this recipe you’ll need – 

4 cups of blackberries

2 egg yolks plus 1 large egg

¾ c sugar

¼ c lemon juice

Zest of one lemon

1 tsp of coriander

Pinch of salt

Add your blackberries to a pot and cover on low for about 5 or so minutes until the berries are warm and soft.

Take blackberries out and blend before straining back into the same pot. This can be a bit time consuming but you want to make sure you are getting all the juice and pulp while leaving the seeds out.

Reduce blackberries on low until there is about ¼- ½ c of thicker blackberry liquid in the pot.

Whisk together the eggs, sugar, lemon, lemon zest, salt and coriander until fully combined.

Turn down the blackberry liquid and using a ladle, slowly add in a tiny bit of the blackberry liquid into the egg and sugar mixture, whisking quickly and fully before continuing to add more. Do this until you’ve added about one whole ladle of the blackberries. If you add the mixture too quickly you will make scrambled eggs, so the trick is to just add little by little, breaking to whisk in between. 

Keeping the blackberry juice on low heat, add the mixture you’ve just made back into the pot with the remaining blackberry juice, and whisk fully to combine.

Whisk in ¼ c of butter slowly, and you will notice the mixture start to become thick and glossy. Once it coats the back of a spoon it’s ready!

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