Triple Berry Curd

Name: Triple Berry Curd
Ingredients: 1 cup frozen blackberrie, thawed; 1 cup frozen blueberries, thawed; 1 cup frozen raspberries, thawed; 2/3 cup sugar; 1 tablespoon cornstarch; 1/8 teaspoon salt; 2 tablespoons fresh lemon juice; 3 large eggs; 2 tablespoons butter

9 ingredients

3 steps

Ingredients

1 cup frozen blackberrie, thawed
1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
2/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 tablespoons fresh lemon juice
3 large eggs
2 tablespoons butter

Directions

1

Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
2

Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
3

Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).