Triple Berry Curd

This recipe goes with Chocolate-Berry Cream Pie and Very Berry Tarts

1 cup frozen blackberries, thawed
1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
2/3 cup sugar
1 tbsp. cornstarch
1/8 tsp. salt
2 tbsp. fresh lemon juice
3 large eggs
2 tbsp. margarine

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).

Makes 2½ cups