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.
- 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
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.