Blackberry Curd

==Description==
Makes about 1 pint blackberry curd will keep up to 10 days in the refrigerator.
==Ingredients==
* 3 cups blackberries
* ¼ cup lemon juice
* ¼ cup sugar
* 1 cup unsalted butter
* 3 egg yolks
==Directions==
# If the berries are not sweet enough
# 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 strained blackberries in a blender or food processor. 
# 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 refrigerate.
Category:Jordanian Desserts
Category:Egg yolk Recipes
Category:Blackberry Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos