Berry Lemon Curd

1. 1

   In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer until well combined.

2. 2

   Combine the lemon juice and berries in a blender and blend until smooth. Add the lemon juice mixture to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time.

3. 3

   Transfer the mixture to a medium-sized, heavy-bottomed pot. cook the mixture over low heat, stirring constantly, until it is thick and creamy, about 12 minutes. It will register 170 degrees F on a candy thermometer.

4. 4

   Immediately strain the curd through a fine mesh sieve into a bowl. Ladle the curd into jars, cool to room temperature, then seal the jars and store them in the refrigerator for up to 2 weeks. For longer storage, process the jars in a hot water bath for 15 minutes. The processed lemon curd will keep for 3 months stored in a cool, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.