Yield
2 1/2 cups (serving size: 1 tablespoon)

The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.

How to Make It

Step 1

Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.

Step 2

Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.

Step 3

Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).

Ratings & Reviews

sonora's Review

sonora
April 20, 2012
Gorgeous color, rich, not too sweet flavor. Served with chocolate cheesecake-fabulous. Considering what curds can have in them, this recipe is low cal and low fat. You won't miss the stuff this doesn't have.

sairahadnan's Review

MeMyselfAndPie
February 20, 2012
I agree that the curd is very delicious....

MeMyselfAndPie's Review

sairahadnan
May 11, 2010
Wow. A little work, but this is amazing. Used it to make the chocolate berry cream pie. The leftovers are great on ice cream or over over stuffed French toast. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/05/chocolate-berry-cream-pie.html