Blackcurrant curd

Blackcurrant Curd

5 from 1 vote
Course Dessert
Cuisine Irish
Servings 400 ml


  • 200 g blackcurrant + extra to serve
  • 50 ml water
  • ½ lemon zest and juice
  • 50 g caster sugar
  • 2 large eggs
  • 60 g butter cubed ( I prefer unsalted)


  • Place the blackcurrant in a blender and add the water and lemon juice.
  • Using a handheld blender, mix the mixture to a fine puree and pass through a fine sieve to catch any woody pieces.
  • Transfer the mixture into a bowl and place over a saucepan of simmering water, over low / medium heat. Wisk in the caster sugar and eggs.
  • Whisk continuously, by hand , for 5 minutes or so until it thickens and then slowly whisk in butter.
  • Transfer into serving cups or store in a container to use at a later date. Once cooled, cover with cling film and store in the refrigerator. Use within 5-6 days.
Keyword berries, curd, Dessert, Kevin Dundon, summer

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