Skip to content

Blackberry,Lemon Cream

Blackberry Lemon Cream

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.

18 Comments Post a comment
  1. pat #

    This looks soooo good!

    March 27, 2012
  2. It turned out nicely, I love lemon curd and have been dying to try the tartine recipe. It is so good, turns out so nice and thick, perfect for pies or cakes. Thanks so much.

    March 27, 2012
  3. Brilliant!

    March 27, 2012
  4. I made Tartine’s Lemon Curd for the first time today. I’ve kissed goodbye my years-long lemon curd. This is almost indescribably lighter than a traditional curd. First, the egg quantity is about half, and the whipping in of the butter is sheer genius. It transforms what is actually pretty dense curd into a light, lovely take on custard. I anticipate following Suzanne (and the pugs) in stepping outside the box and mixing it up with some wonderful fruit combinations as we move towards summer.

    March 31, 2012
    • It is so wonderful isn’t it. I am going to make it with lime next time. It is truly a revelation

      March 31, 2012
      • It truly is. Lime sounds wonderful, but I really love your fruity interpretation.

        March 31, 2012
      • The blackberry and lemon was amazing, I added it to the whipped cream icing and it stabilized the cream and gave a very subtle fruity flavor. Raspberry would be so good also.

        March 31, 2012
  5. Ha Ha Ha Ha Ha! Found it! I need to read blogs in the morning or on my days off 😉

    March 31, 2012
    • Ha, do that all the time. You must try this cream recipe its the best ever. I used more egg yolks than whole eggs so it would be lighter on the eggy flavor but next time will use more whole eggs to see how that is.

      March 31, 2012
  6. This looks just perfect for springtime! I love it. I’ll have to scoot over to Food52 to find this genius recipe. The original lemon one reminds me strongly of the lemon filling for a lemon tart of Pierre Herme’s. I’ll have to look it up, but as I recall – once you put it in the blender and finish adding butter pats one by one, you run the blender for something like 10 minutes. It is hands down the best lemon filling I’ve ever had. So light, but still so creamy.

    April 5, 2012
  7. Every day, I’ve been going into the backyard just WAITING for the mulberries to be ready. They’re getting so close. And then I’m just going to treat them like blackberries and go crazy making stuff with them 🙂

    June 17, 2013
    • Oh I just love mulberries. They are pretty similar in taste to blackberries. I just made this cream the other day to fill macarons (which failed miserably) have to find another use for the cream. It’s really delicious, thanks so much.

      June 17, 2013
  8. This sounds so delicious! But all that butter!!!! I’ll have to live in the gym at this rate!

    July 27, 2013
    • LOL, I know it is a ton of butter, I make this maybe once or twice a year but honestly it’s so rich you can’t really eat that much in one sitting. It really is good. Thanks so much.

      July 27, 2013
  9. I don’t think I’ve ever had anything like that. It sounds lovely. I learn so much from your blog, Suzanne! Hugs. 😀

    March 2, 2015
    • It’s really good Teagan, used it as a filling for cake and as a flavoring/stabilizer for whipped cream frosting.

      March 2, 2015

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: