Loganberry Curd

== Description ==
Loganberry curd will keep up to 10 days in the refrigerator. Makes about 1 pint.
== Ingredients ==
* 3 cups loganberries
* ¼ cup lemon juice
* ¼ cup sugar
* 1 cup unsalted butter
* 3 egg yolks
== Directions ==
# If the berries are not sweet enough, purée the loganberries, 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 loganberries 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 loganberry mixture to the egg yolks and blend well.
# Pour the egg yolk and loganberry mixture into the saucepan with the rest of the loganberry 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:Loganberry Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos