Triple Berry Curd

Triple Berry Curd

Ingredients

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

Directions

Place the the thawed berries in the blender and process until smooth.  Press blended berries through a fine mesh sieve positioned over a medium bowl.  Using the back of a spoon, press and scrape until you have at least 1 cup of puree.  Discard seeds and refrigerate any extra puree for another use.

In a medium saucepan, combine sugar, salt, and cornstarch with a whisk. Stir in 1 cup of berry puree, lemon juice, and eggs.  Stirring constantly with a whisk, bring to a boil over medium heat.  Reduce heat and simmer for 1 minute or until curd is thick, still stirring constantly.  Remove from heat and gently stir in butter.

Spoon mixture into jar or bowl then cover and refrigerate for at least 6 hours before serving. Adapted from Cooking Light.