Blackberry Curd Recipe

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.