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.

Notes

• Makes about 1 pint
• May be stored in the refrigerator for 10 days as needed.