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Ingredients
- 3 x Half-Pint Baskets Of Mulberries
- 1/2 c. Sugar, approximately
- 4 Tbsp. Unsalted Butter
- 1Â 1/2 tsp Lemon Juice, to taste
- 2 x Large eggs
- 2 x Egg Yolks
Directions
- Puree the Mulberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 c. puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add in the lemon juice to taste. Whisk the Large eggs and egg yolks just sufficient to mix them, then stir in some of the warm puree to hot them. Return to the pan and cook over low heat, stirring constantly, till the mix is thick - it should reach a temperature of 170 degrees F. Chill.
- Makes about 2 c., sufficient to fill one 9-inch tart.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 262g | |
| Calories 937 | |
| Calories from Fat 493 | 53% |
| Total Fat 55.87g | 70% |
| Saturated Fat 32.23g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 539mg | 180% |
| Sodium 144mg | 6% |
| Potassium 157mg | 4% |
| Total Carbs 101.43g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 100.89g | 67% |
| Protein 12.91g | 21% |
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