In a medium sauce pan, heat the pomegranate seeds and sugar together on medium heat. The heat and sugar will draw out the juices from the seeds. Use the bottom of a cup or masher to help speed things along.
Add the lemon zest and juice.
Remove from heat and add the butter. The curd will look as though it is taking on a greyish color, but it will brighten up to a nice pink color after a while.
Very slowly add some of the curd to the eggs, stirring the eggs constantly. I drizzled one quarter cup at a time until about half the curd was in the eggs. It is very important to slowly bring up the temperature of the eggs so as not to cook them, especially if you plan on keeping the seeds in.
(Optional) Strain the curd through a fine mesh strainer to remove the seeds.
Transfer the curd to a container and place in the fridge to chill. The mixture will thicken as it chills.
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Pomegranate Curd Recipe https://cookienameddesire.com/pomegranate-curd-recipe/ December 28, 2015 Amanda @ A Cookie Named Desire