I have been wanting to make the recipe for Tartine Bakery’s Lemon Cream since I saw on Food52 a few weeks ago. It is truly a genius recipe, really this is lemon curd, and the method of preparation is what is genius, after cooking the lemon, sugar and eggs you use either a countertop blender or immersion blender and add cold butter and whip it to a creamy, thick, billowy treat. Genius, most definitely.
I decided to play with the basic recipe and put a twist on it by using blackberries and lemons. I had the last of my frozen blackberries from last summers farmers market begging to be used so I threw caution to the wind and made my variation. I didn’t know how it would turn out and I usually don’t change a recipe without having made it first. It turned out so well and I think its because the basic recipe is just so good. First I will give you the original and then how I tweaked it to add the blackberries.
Original Recipe for Tartine Bakery’s Lemon Cream
Makes about 2 1/2 cups (625 ml)
1/2 cup + 2 tbsp (5 oz/155 ml) lemon juice (Meyer or regular)
3 large eggs
1 large egg yolk
3/4 cup (6 oz/170 g) sugar
Pinch of salt
1 cup (8 oz/225 g) unsalted butter
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.
Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don’t have or trust your thermometer, don’t worry. It should thicken to the point that your whisk leaves a trail through the curd.
Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.
Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.
Blackberry Lemon Cream
1 1/2 cups fresh or frozen blackberries
1/2 cup sugar
3 large egg yolks
1 whole large egg
Juice of one lemon
Zest of half a lemon
8 oz unsalted butter (slightly cool not cold)
Put blackberries, sugar, lemon juice and zest in a saucepan, cook until sugar melts and berries are very soft. Remove from heat and pour into a strainer and press to get all the juices, really press it well to get it all. Amazingly this made exactly 1/2 cup + 2 tbs which is the amount called for in the original recipe. Let cool until its just warm.
Add some water to a saucepan and place on medium heat, bring to a boil and then reduce the heat so the water simmers, pour the blackberry lemon juice in a mixing bowl that will rest on top of the saucepan, add the eggs and whisk to combine place the bowl on top of the simmering water and stir constantly, you want to cook it until it reaches a temperature of 180, it will get noticeably thick and coat the back of a spoon. Remove from heat and let sit until the temperature goes down to 140.
While you are waiting for it to cool down cut the butter into 1 tbs size pieces. Pour the mixture in the blender and with the blender running add the butter a piece at a time blending well with each addition. It will become very thick and creamy. Refrigerate if not using immediately.