Description
Makes about 1 pint. Boysenberry curd will keep up to 10 days in the refrigerator.
Ingredients
- 3 cup Boysenberries
- 1/4 cup Lemon Juice
- 1/4 cup Sugar
- 1 cup Unsalted Butter
- 3 x Egg Yolks
Directions
- If the berries are not sweet enough.
- Puree the Boysenberries, combine them with the lemon juice and sugar, if needed.
- Place in 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 in 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.