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

phoebe1214's Review

phoebe1214
May 21, 2014
Made this by the recipe adding only an extra two tablespoons of sugar to suit my sweet tooth. I served the curd over lemon pound cake. Absolutely delicious! I could eat it with a spoon all by itself.