Did you know that you can make curd out of virtually any juice or purée? In this post, I will explain how to do just that by explaining how to make a Blackberry Lime Curd.  A curd is essentially a stirred custard, similar to crème anglaise or pastry cream. Most folks have heard about lemon curd. I do love a well-prepared lemon curd.  It is the perfect balance of sweet, sour and tangy.  You can use it in so many ways:  as a cake filling; in a crème brûlée recipe; in lemon curd ice cream; on top of plain Greek yogurt for a refreshing dessert – the list goes on.

That said, I want to encourage you to try to make a curd using a fruit juice or fruit puree.  In the past, I have made crimson coloured raspberry curd, fresh looking orange curd,  and even a coral coloured rhubarb curd.  Try making a new variation, too, thinking outside of the realm of luscious lemon curd for a change.  I think you will be pleasantly surprised!

In this post, I am going to explain how to make blackberry puree, and then, using the prepared puree, I will illustrate through my recipe how to make a luscious blackberry lime curd.  It is a gorgeous sauce, not only in its rich burgundy colour but also its flavour.

I lived for many years on Vancouver Island, British Columbia where blackberries were plentiful, so it was wonderful to make good use of this bounty from our berry picking adventures. We always had a lovely feast of the freshly picked berries in our usual style of serving them simply with a light sprinkle of sugar, lime zest and vanilla bean paste. I typically use the remainder of the berry pickings for puree, jams and compotes.