This fruity, stone-cold curd is made with real boysenberries, fruit juice, and egg yolks and is great with other fruits or desserts. End your dessert with a new, divine treat by serving cold and plain or with other desserts.
- 3 cups boysenberries
- ¼ cup lemon juice or (1 cup lemonade, cold only)
- ¼ cup sugar, brown or white only
- 1 cup unsalted butter
- 3 egg yolks
- Purée the boysenberries, combine them with the lemon juice and sugar, if needed.
- Place in a saucepan, simmer about 5 minutes, and strain through a mesh sieve.
- Place the strained boysenberries in a blender or food processor.
- Melt the butter in a saucepan until it is just bubbly.
- With the machine running, slowly drizzle with the butter. Return the mixture to a saucepan.
- In a mixing bowl, beat the egg yolks.
- Add 3 or 4 tablespoons of the boysenberry mixture to the egg yolks and blend well. Pour the egg yolk and boysenberry mixture into the saucepan with the rest of the boysenberry mixture.
- Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
- Cool and refrigerate. Serve cold and plain or with other fruits or desserts.
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