Ingredients:

  • 2 cups (300g) fresh mulberries
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp (15ml) lemon zest
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs (150g)
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter

Instructions:

  1. Blend the fresh mulberries and lemon juice on high until completely liquefied.
  2. Press the blended mixture through a fine-mesh sieve using the back of a spoon to remove seeds and skins, collecting the smooth purple concentrate.
  3. In a heavy-bottomed saucepan, whisk together the strained mulberry puree, granulated sugar, eggs, salt, and lemon zest.
  4. Place the pan over medium-low heat and whisk constantly in a figure-eight motion for 8-10 minutes until the mixture thickens and coats the back of a spoon. Do not allow to boil.
  5. Remove the pan from heat. Add the chilled, cubed butter one piece at a time, whisking vigorously after each addition until the curd is glossy and smooth.
  6. Pour the curd into sterilized glass jars and refrigerate for 2 hours to allow the set to stabilize.