Boysenberry Curd

Description
Fresh boysenberries and lemon juice form the basis for this take on a traditional curd.

Ingredients

 * 3 cups boysenberries
 * ¼ cup lemon juice
 * ¼ cup sugar to taste
 * 1 cup unsalted butter
 * 3 egg yolks

Directions

 * 1) Purée the boysenberries, combine them with the lemon juice and sugar, if needed.
 * 2) Place in a saucepan, simmer about 5 minutes, and strain through a mesh sieve.
 * 3) Place the strained boysenberries in a blender or food processor.
 * 4) Melt the butter in a saucepan until it is just bubbly.
 * 5) With the machine running, slowly drizzle with the butter. Return the mixture to a saucepan.
 * 6) In a mixing bowl, beat the egg yolks.
 * 7) Add 3 or 4 tablespoons of the boysenberry mixture to the egg yolks and blend well.
 * 8) Pour the egg yolk and boysenberry mixture into the saucepan with the rest of the boysenberry mixture.
 * 9) Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
 * 10) Cool and refrigerate. Serve cold and plain or with other fruits or desserts.