TWD: Tender shortcakes

I feel like I made these ages ago, because all I can remember is that they were very good! I really should write up my posts soon after baking, but writing is my least favourite part of this blogging thing, so I put it off as long as possible. Anyway, it's all coming back to me now. I made one quarter of the recipe and ended up with 5 dainty shortcakes. The dough was very crumbly and I had a hard time making it stick together on the baking sheet, so I was worried that I'd end up with a pile of crumbs, but the baked shortcakes were incredibly tender and crumbly. Even though local strawberries arrived in the market here this past week I used blackberries, as I had lots in the fridge. I had so many that I decided to make a blackberry curd with some of them. This was purple and tangy and creamy, and perfect with the shortcakes, berries and whipped cream.
This week's pick was chosen by Cathy of The Tortefeasor, and it was a great one! Almost no effort, and a delicious result.

Blackberry curd

8 ounces (by weight) blackberries

½ cup sugar (maybe more)

1-2 tablespoons lemon juice

2 tablespoons unsalted butter

a pinch of salt

2 eggs

Combine berries, sugar, lemon juice, butter, and salt in a medium saucepan and heat over medium heat, stirring frequently, until hot and berries have broken down. Mash them with your spoon to help. Remove from heat and turn stove down to medium low. Beat eggs in a heatproof bowl, and slowly add about ½ cup of the fruit mixture, stirring all the while. Return tempered egg mixture to the saucepan and cook, stirring constantly on medium low, until thickened. Do not allow it to come to a boil or it will curdle. It should be opaque when it's ready, and remember that it will thicken further in the fridge. Taste and add more sugar if needed. Strain through a fine-mesh sieve and refrigerate, covered, for up to a week.

If you want it thicker, reduce blackberries to 6 ounces. You can also use raspberries here for a bright pink curd.