Boysenberry Curd

==Description==
Fresh boysenberries and lemon juice form the basis for this take on a traditional curd.
==Ingredients==
* 3 cups boysenberries
* ¼ cup lemon juice 
* ¼ cup sugar to taste
* 1 cup unsalted butter
* 3 egg yolks
==Directions==
# Purée the boysenberries, combine them with the lemon juice and sugar, if needed.
# Place in a saucepan, simmer about 5 minutes, and strain through a mesh sieve.
# Place the strained boysenberries in a blender or food processor.
# Melt the butter in a saucepan until it is just bubbly.
# With the machine running, slowly drizzle with the butter. Return the mixture to a saucepan.
# In a mixing bowl, beat the egg yolks.
# Add 3 or 4 tablespoons of the boysenberry mixture to the egg yolks and blend well. 
# Pour the egg yolk and boysenberry mixture into the saucepan with the rest of the boysenberry mixture.
# Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
# Cool and refrigerate. Serve cold and plain or with other fruits or desserts.
==Notes==
* Makes about 1 pint
* May be stored in the refrigerator for 10 days as needed.
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Category:Dessert Recipes
Category:Jordanian Desserts
Category:Boysenberry Recipes
Category:Lemon juice Recipes
Category:Egg yolk Recipes
Category:Recipes that need photos
Category:Pudding Recipes