Delicious Creamy Blackberry Lime Curd

You have probably tried lemon curd from the grocery store, and while it is yummy, this blackberry lime curd is to die for!  This is very easy to make and can be frozen for up to 6 months.  It is a great addition to a brunch table or just every day with your toast and biscuits.  For something extra special, try it on pancakes and waffles; use it as a filling between layers of cake or as a pie filling.  Over the next several days I will be posting recipes for lemon curd and passion fruit curd so be sure to check back.

Blackberry Lime Curd

1 c blackberry puree (two pints fresh or frozen blackberries, processed in a food processor or a blender, then strain out the seeds.   Remove 1 c and store the rest for use at a later time.)

1/2 c unsalted butter

1/4 c lime juice

1/2 c sugar

5 egg yolks

3 whole eggs

2 T lime zest

Melt the butter in a heavy bottom sauce pan.  Decrease the heat to low and add the sugar, lime juice, and blackberry puree.

Heat until the sugar dissolves, stirring constantly.  Whisk together the eggs and egg yolks in a medium bowl.  Slowly pour in the blackberry mixture, whisking constantly (tempering your eggs).

Pour back into the sauce pan and continue to cook over medium heat, stirring constantly, until you have reached the nappe stage (thick enough to coat the back of a wooden spoon and leave a trail when you run your finger through it).

  This is not at the nappe stage.

  This is the nappe stage.

Strain the mixture to remove any bits of cooked egg being careful not to scrape the bottom of the pan.

Stir in the zest and place in an ice bath.

When the curd has cooled down, place a piece of plastic wrap directly on the curd, cover and refrigerate.