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Triple Berry Curd

Cooking Light
Triple Berry Curd
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Worthy of a Special Occasion

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

This recipe goes with Chocolate-Berry Cream Pie

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

Ingredients

  • 1  cup  frozen blackberries, thawed
  • 1  cup  frozen blueberries, thawed
  • 1  cup  frozen raspberries, thawed
  • 2/3  cup  sugar
  • 1  tablespoon  cornstarch
  • 1/8  teaspoon  salt
  • 2  tablespoons  fresh lemon juice
  • 3  large eggs
  • 2  tablespoons  butter

Preparation

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.

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.

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

Nutritional Information

Calories:
29 (31% from fat)
Fat:
1g (sat 0.5g,mono 0.3g,poly 0.1g)
Protein:
0.6g
Carbohydrate:
4.8g
Fiber:
0.4g
Cholesterol:
17mg
Iron:
0.3mg
Sodium:
18mg
Calcium:
4mg
Elizabeth Taliaferro, Cooking Light, MARCH 2006

Member Ratings and Reviews

5 stars

This was very good. It was very rich and flavorful. Great on english muffins and scones. We used ollaliberries in stead of blackberries and it worked really great. Would be great for a teaparty!07/29/06

5 stars
scooklight
This curd was delicious. Tasty creamy and nice berry flavor. Great on toast or scones.05/16/06