Mixed Berry Curd
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This Mixed Berry Curd is smooth, sweet, and packed with fresh berry flavor. It’s made with blueberries, raspberries, and blackberries and has the perfect balance of tart and sweet. There’s a bright pop of lime juice to make all the berry flavors shine too.
It’s silky like lemon curd but with bold berry flavor in every spoonful. You can spread it o toast, swirl it into a cheesecake, spoon it over pancakes or eat it from the jar like I do when I need a sweet, fruity pick-me-up.
Why You’ll Love This Curd
- Fresh berry flavor
- Smooth and creamy texture
- Beautiful color
- It’s a great filling for cakes, cheesecakes, and pastries.
- A great way to use up freh berries
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Berries – I used blackberries, raspberries, and blueberries to give the bright, fresh fruity flavor.
Lime Juice – I really enjoy the bottled key lime juice from Nellie & Joe’s. It can be found in the juice section of Walmart. Fresh lime juice or lemon juice will also work.
Cornstarch – This is a must to help thicken the curd. The cornstarch makes the curd cloudy at first but once it’s cooked it will go away.
Egg yolks – Egg yolks create a rich, silky texture for the curd.
Cold Butter – Cold butter helps cool it down while giving the curd a smooth shiny appearance.
Substitutions and Variations
- You can substitute the lime juice for lemon juice.
- Add zest of an lime, lemon, or orange for more citrus flavor.
- Use only one type of berry, if you prefer.
- Add vanilla extract when you add the butter.
NOTE: This recipe has not been tested with other substitutions or variations
Tips for Best Results
- Strain the berry juice puree well for the smoothest texture.
- Whisk the mixture constantly once it’s on the heat to avoid scorching.
- Slowly add the boiling mixture into the beaten eggs while whisking constantly to avoid scrambling the eggs.
- Once the curd is done, press the plastic wrap directly onto the curd to prevent a skin from forming.
- Chill the curd completely before using so it thicken properly.
Ways to use Mixed Berry Curd
- Spread it on toast or biscuits
- Swirl it into cheesecake batter or cheesecake mousse
- Layer in cakes or trifles like this Lemon Cake
- Spoon over pancakes or waffles
- Add to yogurt
- Fill cupcakes or fresh macarons
How to Store and Freeze
Store in an airtight container or jar in the refrigerator for up to 1 week.
To freeze the curd, place it in a freezer-safe container abd freeze for up to 2 months. Thaw overnight in the refrigerator before using. Give it a good stir once thawed as well.
Recipe FAQs
The eggs may have not been tempered well or the mixture wasn’t whisked enough.
Yes! Thaw them first and drain out the excess liquid.
It will coat the back of a wooden spoon while it’s still on the heat and will continue to thicken as it chills.
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Mixed Berry Curd
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Ingredients
Mixed Berry Juice
- 3/4 cup fresh blackberries
- 1 cup fresh raspberries
- 1 1/2 cups fresh blueberries
Curd
- 1 1/2 cups mixed berry juice
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 cup lime juice, lemon juice will work
- 6 egg yolks, beaten
- 3 tablespoons butter, cold and cubed
Instructions
Mixed Berry Juice
- Add the 3/4 cup fresh blackberries, 1 cup fresh raspberries, and 1 1/2 cups fresh blueberries in a food processor or blender and pulse until pureed.
- Pour the puree through a fine-mesh strainer to remove any seeds or pieces of skin. Use a spatula to gently push the puree through.
- Make sure you have 1 1/2 cups mixed berry juice.
Curd
- Add the 2 cups granulated sugar, 1/4 teaspoon salt, and 1/4 cup cornstarch to a medium saucepan. Whisk until combined.
- Add 1 1/2 cups mixed berry juice and 1/2 cup lime juice. Whisk until well blended.
- Place the saucepan over medium heat and let it come up to a boil. Whisking occasionally.
- Once the curd comes up to a boil, let it boil for 2 minutes while whisking constantly to avoid the mixture burning.
- Pour about ½ cup of the hot juice mixture in the bowl with the beaten 6 egg yolks. Whisk immediately to avoid cooking the yolks. This is called tempering the egg yolks.
- Add the yolk mixture into the saucepan with the rest of the juice and whisk until incorporated.
- Let the lime mixed berry curd come up to a boil, and boil for about 5 minutes until thickened.
- Remove from the heat and whisk in the cold 3 tablespoons butter until it's completely melted and incorporated.
- Place in a shallow dish and cover with plastic wrap. Be sure that the plastic wrap is touching the curd to avoid a skin from forming. Place and the fridge to cool completely. It will take about 2-3 hours.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)