Cranberry Lemon Curd

A magnificent pink curd great for tarts, scones, biscuits, cake filling, etc. From Cape Cod Cranberry Growers' Association.

• Ready In: 35 mins
• Yields: 1 1/2 cups

Ingredients

• 4  tablespoons unsalted butter, softened at room temperature
• 1  cup sugar
• 4  large eggs, room temperature
• 1⁄4 cup fresh lemon juice (approximately 1 whole lemon)
• 1⁄2 cup  cranberry  puree (see recipe below)

• Cranberry Puree

• 1  cup  , fresh or 1  cup frozen cranberries
• 1⁄4 cup water

Directions

1. To Make Cranberry Puree: Combine 1 cup of fresh or frozen cranberries and 1/4 cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
2. To Make Cranberry Curd: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
3. Slowly add eggs one at a time at medium speed; beat for 1 minute.
4. Mix in lemon juice and cranberry juice. (Mixture will look curdled).
5. Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears. Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes; do not boil. Remove from heat.
6. Transfer to bowl and press plastic wrap directly on surface of cranberry curd. Keeps for about 1 week.