Blackberry Curd

From Tea Time July/Aug 2011

4 cups fresh blackberries
2 T fresh lemon juice
3/4 cup sugar
1 T cornstarch
4 large egg yolks, lightly beaten
1/2 cup butter cut into pieces

In blender, process blackberries and lemon juice until pureed. Strain thru mesh strainer and discard solids. Set aside.
In saucepan, combine sugar and cornstarch. Add blackberry puree and egg yolks, whisking to combine well

Bring to simmer over medium heat

Cook x 1 min, whisking constantly

Remove from heat, and add butter, a piece at a time, whisking until each is melted

Cool mixture x 10 minutes. Cover and refrigerate until cold