Ingredients for four people
1 cup Lemon Juice
1 cup Sugar
4 cups Unsalted Butter
Puree the Blackberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes,
and strain through a mesh sieve.
Place the Blackberries in a blender. Melt the butter in a saucepan until it is just bubbly. With the machine running,
slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons
of the Blackberry mixture to the egg yolks and blend well. Pour the egg yolk and Blackberry mixture into the saucepan with
the rest of the Blackberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and
Blackberry curd will keep up to 10 days in the refrigerator.
It makes about 1 pint.
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