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5 from 2 votes

Foraged Oregon Grape and Lemon Curd

Foraged Oregon Grapes are transformed from tart and bitter to an unctuous curd suitable for eating from a spoon. Makes about 3 cups.

Ingredients

  • 1 cup Oregon Grape puree
  • 1/2 cup lemon juice
  • 2 tablespoons lemon zest
  • 1 1/2 cups raw organic cane sugar
  • 6 eggs
  • 8 tablespoons butter cubed

Instructions

  • To create puree, place a heaping cup of clean Oregon Grape berries into a blender or food processor and pulse a couple times until juices start to release. Do NOT over puree.
  • Place berry puree, lemon juice, lemon zest, sugar and eggs into a heavy bottomed saucepan. Over medium heat and whisking constantly, cook the mixture until it thickens (coats back of a spoon and whisk leaves traces in curd).
  • Remove from heat and pass through a fine-mesh sieve into a bowl; discard solids. Whisk butter into hot curd until well combined.
  • Place a sheet of parchment or plastic wrap directly on top of curd and chill until cold. Serve within one week or freeze.