lingonberry curd


2 dl / 1 cup fresh or frozen lingonberries
1 ½ dl / ¾ cup gelling sugar
3 egg yolks
75 g / 2.6 oz cubed butter

Purée the lingonberries until as smooth as possible. Pour into a saucepot and mix in the egg yolks and gelling sugar. Heat up until bubbles appear. Lower the heat and continue simmering for about 10 minutes. Let cool in a water bath or in the refrigerator.
Add the butter to the mixture and whip until frothy. Pour into lidded jars and let them set in a cool place for at least two hours.

Excellent as a filling for cakes, macaroons and scones or simply as a toast topping.