Blackberry Curd
By: Anonymous
Published: Saturday, December 19, 2009 - 10:45pm

Ingredients




Make this at least one day ahead. Make 2 1/2 recipes to fill a 3-tier cake,
or make lemon curd, too, and use both, alternating layers.
cup Makes 3
1 stk ( 1/2 cup) unsalted butter
4 cups blackberries, fresh or frozen (thaw frozen berries in refrigerator
overnight
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 lrg whole eggs
2 lrg egg yolks

Preparation

1 Melt butter in top of double boiler. If using frozen berries, drain off juice. (Discard juice or reserve for another use.) 2 Place berries, lemon juice, sugar and eggs and yolks in food processor; process until a thick emulsion is formed, 20 seconds. 3 Pour mixture into hot butter, stirring constantly with wire whisk. Cook over simmering water on medium heat, stirring constantly, until very thick, 20 to 30 minutes, and mixture reaches 180 degrees. Pour into a glass jar and let cool. 4 Refrigerate overnight to firm before filling cake layers. Keeps 2 months. 5 Variation: Use raspberries instead of blackberries.