Triple-Berry Curd

Triple-Berry CurdTriple-Berry CurdTriple-Berry Curd

I served this on top of slices of angel food cake, but this would also be wonderful with pound cake, as a filling for a layer cake, on toast, on ice cream, or with just a plain old spoon.

Triple-Berry Curd

1 2/3 cup mixed fresh or thawed frozen berries (a mixture of blackberries, raspberries, and blueberries)

3/4 cup granulated sugar

1/2 cup (1 stick) unsalted butter

1 teaspoon grated lemon zest

1 tablespoon lemon juice

4 large egg yolks

1. Combine the berries, sugar, butter, lemon zest, and lemon juice in a saucepan. Cook over low heat, stirring, until the butter is melted and the sugar is dissolved. Simmer for 5 minutes. Blend with an immersion blender until smooth (or transfer to a blender or food processor, if you do not have an immersion blender). Place pan back over low heat for just a minute or two to heat it back up.

2. Lightly beat the egg yolks in a large bowl. Very slowly stream the hot berry mixture into the egg yolks, stirring constantly.

3. Return the mixture to the saucepan, and stir constantly over low heat for 2 minutes. Do not to allow the mixture to boil.

4. Transfer to a container and refrigerate for up to 5 days. It will thicken when cold.

Makes 2 cups

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2 thoughts on “Triple-Berry Curd

  1. berry curds! oh, the colors and flavors…so delicious, and perfect with angel cake! 🙂 it’s been a bit since i’ve made a berry one, and now i want to. yours stayed so pretty and dark…i love it.

  2. Pingback: (any) fruit curd tartlets + meringue twists. | A Periodic Table

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