Blackberry Lime Curd
Fruit curds are awesome. And there’s no reason not to make them at home. Not only are they easy to execute, the available options for fruit curds are endless. Why limit yourself to just lemon curd? I have made passion fruit curd, raspberry curd, and blueberry curd in the past.
Most of them went in to layer cakes, but the leftovers were always put to good use as well. Whether we ate them just spread on some toast or a graham cracker, or threw some on an egg sandwich, a good fruit curd is something I always say I want to make more frequently.
This blackberry lime curd is no different. It started with the intention of going into a layer cake. But the cake didn’t use all of the curd, so we had some in our fridge for a few glorious days. Blackberry and lime work so harmoniously together, it is no wonder this curd was addictive and disappeared in a few short days.
One Year Ago: Homemade Garlic Pizza Sauce
Three Years Ago: Cilantro Chicken Burgers
Four Years Ago: Creme Brulee Again
Blackberry Lime Curd
Ingredients:
1/2 tsp granulated gelatin
12 ounces frozen unsweetened blackberries
10 large egg yolks
1 cup sugar
1/4 cup lime juice
Grated zest of 1 lime
1/2 cup (1 stick) unsalted butter, cut into pieces and softened
Directions:
In a small bowl, mix together gelatin and 1-1/2 teaspoons warm water; set aside.
Thaw blackberries. Puree in a blender; then strain to remove seeds and set puree aside.
Set up a double boiler and bring water to a boil.
In a separate bowl, whisk together blackberry puree, egg yolks, sugar, lime juice, and zest.
Transfer mixture to the top of the double boiler; cook until mixture starts to thicken, stirring continuously with a whisk.
When mixture resembles loose pudding, whisk in softened butter in three stages. Add gelatin and continue whisking 2 minutes.
Remove from heat and transfer mixture to a clean bowl. Press plastic wrap onto the surface of the curd to prevent skin from forming. Refrigerate until completely cool, about 1 hour.
Recipe adapted from Yankee Magazine
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Fantastic job with the lattice top! The pie looks awesome :).
It does look really pretty. I’ve never had the patience to do a lattice top. It sounds delicious!
I’m furious with myself for still never having a rhubarb pie! This is truly a good looking pie; very rustic and pretty!
Truly a work of art! I’m kind of intimidated by pies so I’m in awe of your pie making skills. That pie looks like it’s ready for a magazine cover! 🙂
Strawberry rhubarb pie is one of my favorites 🙂
Thanks for sharing this recipe. Mine is in the oven as I type. Hopefully, it comes out half as good as yours!
I just have to thank you for this recipe!! It’s the first time I’ve made a pie that wasn’t all runny when cut. I was so happy to have pieces that stayed intact!!
Also, I didn’t need the foil at any point – the crust didn’t overbrown, it was just perfect.
I’ll be using this again and again!
can i omit rhubarb and just put strawberries? will it make a difference?
I haven’t tried using this recipe with just strawberries. You might want to cut back on some of the sugar. Rhubarb is very tart, so you always have to put a lot of sugar into rhubarb recipes.
ahh, i can already hear the crunchy sound in my mouth!