Mixed berry lemon curd
Updated: Apr 27, 2019
This is the perfect treat if you’re looking for something a little sweet and a little tangy that is 100% delicious. This is the kind of dessert you go back to for seconds (or thirds) every time!
The tarts I made with this curd were in a delicious gluten free almond flour crust and topped with strawberry, blackberry, raspberry and toasted almonds. If you aren't planning on serving right away, store your tarts in the fridge and add fruit just before serving since they will let out some natural fruit juices the longer they sit on the tart, especially if they are sliced (as mine were).
This recipe makes a whole lot of curd so you can cut it down if you want, but it is absolutely delicious so you could also just roll with it and then sneak off to the fridge for big spoonfuls from time to time.
This recipe technically came about as a mistake, I started preparing ingredients for a raspberry lemon curd but realized I didn’t have anywhere near enough raspberries so I decided to use up all the berries in the fridge that were just about to g off. As Bob Ross says, “there are no mistakes, only happy little accidents” because this is a real winner and one that I’ll definitely be making again and again! If you don’t have this exact ratio of berries, feel free to switch things up based on what you have available!
1 1/2 tbsp lemon zest, finely chopped (1 large lemon)
1/3 cup lemon juice (2 large lemons)
3/4 cup raspberries
1/2 cup strawberries
1/3 cup blackberries
2 cups sugar
1/2 cup unsalted butter (1 stick), cut into 8 pieces
Combine lemon zest and lemon juice in a medium bowl then set aside.
Blend berries then place a fine mesh strainer over the bowl with the lemon zest and juice and pour blended berries into the strainer. Use a spoon to stir and scrape along the strainer so the seeds don't prevent the juice from straining through. I occasionally use my spoon to scrape along the underside of the strainer to get all those good juices into the bowl and stir it around in the lemon juice so it keeps its colour.*
Combine 4 eggs into a medium saucepan (no heat) and whisk until partially mixed, then add in sugar and mix until fully incorporated. If there are any bits of egg that won't mix in (sometimes the connective white part won't mix in) try to remove them.
Add lemon-berry mixture to saucepan and whisk until fully incorporated, then set heat to medium and whisk continuously, making sure your whisk scrapes along the bottom and edges from time to time. Once mixture has reached a rolling boil that isn't stirred down, reduce heat to medium-low and keep whisking.
Once the mixture has thickened (should take about 8-10 minutes after reaching a boil) remove from heat, add in butter, and mix until butter is fully incorporated then pour into jars to cool. Store in fridge for up to 2 weeks.
* This method will result in small bits of zest still in the curd after cooking. You don't notice it at all if you're putting it in tart shells since there is texture from the tart shell. I don't mind the added little bit of texture in the curd when eating by the spoonful but if this would bother you I suggest combining the blended berries, lemon juice, and lemon zest in a medium sauce pan and bring to a boil while whisking gently. Allow to boil for two minutes while continuing to stir and then strain juices into a medium bowl and allow to cool before proceeding to step 3.