16 Responses to “Blackberry Lime Curd”

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   Mal @ The Chic Geek — March 18, 2013 at 10:01 am

   How yummy, and the color is so beautiful!

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     beantownbaker — March 18th, 2013 @ 10:59 am

     Yes, I absolutely love the color of this curd!

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   Megan — March 18, 2013 at 10:41 am

   I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.

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     beantownbaker — March 18th, 2013 @ 11:00 am

     The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.

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   Ashley Bee (Quarter Life Crisis Cuisine) — March 18, 2013 at 2:16 pm

   I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?

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     beantownbaker — March 18th, 2013 @ 3:21 pm

     Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.

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   Shannon — March 19, 2013 at 10:13 am

   this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…

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     beantownbaker — March 19th, 2013 @ 12:48 pm

     Key lime curd – YUM! Did you juice them yourself? They’re so tiny.

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   Sues — March 19, 2013 at 11:21 am

   I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂

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     beantownbaker — March 19th, 2013 @ 12:47 pm

     I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…

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   Michelle — March 21, 2013 at 7:51 am

   This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.

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     beantownbaker — March 25th, 2013 @ 1:18 pm

     I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…

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   Jenny — April 2, 2013 at 3:03 pm

   If you make a cake or something with the curd in it or on it does it need to be refrigerated?

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     beantownbaker — April 4th, 2013 @ 7:15 am

     I used this curd in a cake: http://www.beantownbaker.com/2013/03/coconut-almond-cake-with-blackberry-lime-curd-filling.html and the leftovers were stored in the fridge.

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   Emily — October 20, 2013 at 1:38 pm

   This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx

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     beantownbaker — October 23rd, 2013 @ 12:26 am

     It made probably 2.5-3 cups of curd. Hope you enjoy it!

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