Loganberry Curd

Description
loganberry curd will keep up to 10 days in the refrigerator. Makes about 1 pint.

Ingredients

 * 3 cup loganberries
 * 1/4 cup lemon juice
 * 1/4 cup Sugar
 * 1 cup unsalted butter
 * 3 x egg Yolks

Directions

 * 1) If the Berries are not sweet enough
 * 2) Puree the loganberries, combine them with the lemon juice and Sugar, if needed.
 * 3) Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.
 * 4) Place the strained loganberries in a blender or food processor.
 * 5) Melt the butter in a saucepan until it is just bubbly.
 * 6) With the machine running, slowly drizzle in the butter.
 * 7) Return the mixture to a saucepan.
 * 8) In a mixing bowl, beat the egg yolks.
 * 9) Add 3 or 4 tablespoons of the loganberry mixture to the egg yolks and blend well.
 * 10) Pour the egg yolk and loganberry mixture into the saucepan with the rest of the loganberry mixture.
 * 11) Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
 * 12) Cool and refrigerate.