Sorry it took so long but life has been busy. This recipe is by Dede Wilson.
Raspberry or Blackberry Curd
4c. blackberries or raspberries, fresh or frozen,
3 lg. eggs
2 lg. egg yolks
1 T. lemon juice
4 oz. unsalted butter, room temp.
If using fresh berries, rinse briefly, if necessary just before using. For frozen berries, defrost overnight, discard juice. Puree.
Add puree and remaining ingredients, except butter, in a double boiler. Whisk to break up eggs. Add butter in chunks. Cook over med heat til mixture reaches 180* (20-30 min). Remove from heat, cool to room temp and store in fridge.
I like to sieve the seeds out of the berries before cooking. More pleasant to eat that way. If you have a tip on how to clean the sieve to get all those seeds out I would be mighty obliged. This is one of my favorite fillings. Hope you like it.