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Add a photoServings: 3
Ingredients
- Make this at least one day ahead. Make 2 1/2 recipes to fill a 3-tier cake, or possibly make lemon curd, too, and use both, alternating layers. Makes 3 c.
- 1 stk ( 1/2 c.) unsalted butter
- 4 c. blackberries, fresh or possibly frzn (thaw frzn berries in refrigerator overnight
- 2 Tbsp. fresh lemon juice
- 2/3 c. granulated sugar
- 4 lrg whole Large eggs
- 2 lrg egg yolks
Directions
- Heat butter in top of double boiler. If using frzn berries, drain off juice. (Throw away juice or possibly reserve for another use.)
- Place berries, lemon juice, sugar and Large eggs and yolks in food processor; process till a thick emulsion is formed, 20 seconds.
- Pour mix into warm butter, stirring constantly with wire whisk. Cook over simmering water on medium heat, stirring constantly, till very thick, 20 to 30 min, and mix reaches 180 degrees. Pour into a glass jar and let cold.
- Chill overnight to hard before filling cake layers. Keeps 2 months.
- Variation: Use raspberries instead of blackberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 3 servings | |
| Calories 655 | |
| Calories from Fat 363 | 55% |
| Total Fat 41.13g | 51% |
| Saturated Fat 22.57g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 499mg | 166% |
| Sodium 104mg | 4% |
| Potassium 422mg | 12% |
| Total Carbs 63.96g | 17% |
| Dietary Fiber 9.8g | 33% |
| Sugars 54.23g | 36% |
| Protein 12.99g | 21% |
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