Blackberry Curd Recipe

Directions

1. 1
   Heat butter in top of double boiler.
2. 2
   If using frzn berries, drain off juice.
3. 3
   (Throw away juice or possibly reserve for another use.)
4. 4
   Place berries, lemon juice, sugar and Large eggs and yolks in food processor; process till a thick emulsion is formed, 20 seconds.
5. 5
   Pour mix into warm butter, stirring constantly with wire whisk.
6. 6
   Cook over simmering water on medium heat, stirring constantly, till very thick, 20 to 30 min, and mix reaches 180 degrees.
7. 7
   Pour into a glass jar and let cold.
8. 8
   Chill overnight to hard before filling cake layers.
9. 9
   Keeps 2 months.
10. 10
    Variation: Use raspberries instead of blackberries.