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.



  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. Pour the egg yolk and boysenberry mixture into the saucepan with the rest of the boysenberry mixture.
  8. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
  9. Cool and refrigerate. Serve cold and plain or with other fruits or desserts.
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