Homemade Berry Curd Dessert Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
2 cups
Ingredients
  • 12 ounces (about 3 cups) berries, fresh or frozen (do not thaw)
  • 1 cup granulated sugar
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup (½ stick) unsalted butter
  • ¼ teaspoon fine sea salt
  • 4 large eggs
Directions
  1. If using strawberries, hull and coarsely chop the berries. Raspberries, blueberries, and blackberries can be used whole.
  2. In a medium saucepan or pot over medium-high heat, combine the berries, sugar, lemon juice, butter, and salt. Cook, stirring regularly as the butter melts and the berries begin to break down. Do not boil. Cook until the fruit softens and falls apart, about 15 minutes, then remove from the heat.
  3. Break the eggs into a mixing bowl and whisk until smooth. Slowly add a ½ cup of the berry mixture to the eggs, a little at a time, while stirring to incorporate. 4 Add the tempered egg and berry mixture to the pot, pouring slowly in a thin stream while whisking until the mixture is uniform. Return the pot to low heat, stir constantly as the curd thickens, about 15 minutes. Do not allow to simmer.
  4. Taste and add more sugar, if desired.
  5. Place a large mesh strainer over a mixing bowl. Pour half the berry mixture into the strainer and, using a rubber spatula or mixing spoon, press the solids into the mesh so the curd passes through and the seeds and skins are caught. When the first half is done, discard the solids and strain the second half of the mixture.
  6. Refrigerate the curd for up to a week in an airtight container or freeze for up to 6 months.