Homemade Blackberry Lemon Filling
When looking for a perfect blackberry lemon filling to add to cookies and cheesecakes, this is a homemade quick and easy filling. The filling can be made the day before and refrigerated overnight.
Servings: 24 cookies
Calories: 13kcal
Ingredients
- 10 ounces (10 ounces) Fresh Blackberries
- ¼ cup (50 g) Sugar
- 1 teaspoon (1 teaspoon) Lemon juice
- ¼ teaspoon (0.25 teaspoon) Lemon zest
- 1 teaspoon (1 teaspoon) Corn Starch
Instructions
- Wash and clean the blackberries. Add them to a saucepan along with the sugar and the lemon zest. Bring to a boil and continue to stir and smash the blackberries for 5 to 10 minutes. They soften as you cook them.
- Mix the lemon juice and cornstarch in a small bowl and add it to the blackberry filling. Turn the heat down to a medium-low so that it is gently boiling. Continue for 5-7 minutes until it thickens slightly. Move the pan off the heat to cool slightly. Pour into a glass jar and let it cool for half an hour. Cover and refrigerate overnight.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.1mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg