Raspberry or Blackberry or Blueberry Lemon Curd

by Jess
(Sardis, BC)

Blueberry, Blackberry, Raspberry Lemon Curd

1 cup sugar
1 tbsp lemon zest
1/4 cup fresh lemon juice
8 egg yolks
1/4 tsp salt
3/4 cup unsalted butter, in pieces
1 cup raspberries or blackberries

Same instructions as for Lemon Curd:

1. In stainless skillet, whisk together sugar, zest, and egg yolks (no heat).
2. Whisk in lemon juice, whisk in salt.
3. Add butter pieces, and turn heat on to medium.
4. Cook, whisking constantly until butter is melted and curd is thick and sticks to spoon. Do not boil (although you will see bubbles along edge of pan). About 5 minutes.
5. Remove curd and strain in fine mesh sieve into glass bowl.
6. Puree raspberries (or blackberries or blueberries) in blender. Strain through fine mesh sieve. Discard seeds and solids. Fold puree into lemon curd, mix well.
7. Place plastic wrap directly onto surface of curd, place in fridge.
8. Keeps for 2 weeks in glass jar in fridge.