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Ingredients
- 3 c. Blackberries
- 1/4 c. Lemon Juice
- 1/4 c. Sugar, * see note
- 1 c. Unsalted Butter
- 3 x Egg Yolks
Directions
- * If the berries are not sweet sufficient
- Puree the Blackberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 min, and strain through a mesh sieve.
- Place the strained Blackberries in a blender or possibly food processor. Heat the butter in a saucepan till it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mix to a saucepan. In a mixing bowl, beat the egg yolks. Add in 3 or possibly 4 Tbsp. of the Blackberry mix to the egg yolks and blend well. Pour the egg yolk and Blackberry mix into the saucepan with the rest of the Blackberry mix. Over very low heat, stir till the mix thickens, about 10 or possibly 15 min. Cold and chill.
- Blackberry curd will keep up to 10 days in the refrigerator.
- Makes about 1pint.
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