Ingredients
1/4 pound (1 stick) unsalted butter, room temperature
1 cup sugar
Freshly grated zest from 3 lemons
1/2 cup lemon juice (3 to 4 lemons)
1/4 cup raspberries, blackberries, or sliced fresh
strawberries
5 large egg yolks
Preparation
In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer until well combined.
Combine the lemon juice and berries in a blender and blend until smooth. Add the lemon juice mixture to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time.
Transfer the mixture to a medium-sized, heavy-bottomed pot. cook the mixture over low heat, stirring constantly, until it is thick and creamy, about 12 minutes. It will register 170 degrees F on a candy thermometer.
Immediately strain the curd through a fine mesh sieve into a bowl. Ladle the curd into jars, cool to room temperature, then seal the jars and store them in the refrigerator for up to 2 weeks. For longer storage, process the jars in a hot water bath for 15 minutes. The processed lemon curd will keep for 3 months stored in a cool, dry place.
