Instructions: * If the berries are not sweet enough

Puree the Mulberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.

Place the strained Mulberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Mulberry mixture to the egg yolks and blend well. Pour the egg yolk and Mulberry mixture into the saucepan with the rest of the Mulberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate.

Mulberry curd will keep up to 10 days in the refrigerator.

Makes about 1
pint.

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