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PdfPlace the the thawed berries in the blender and process until smooth. Press blended berries through a fine mesh sieve positioned over a medium bowl. Using the back of a spoon, press and scrape until you have at least 1 cup of puree. Discard seeds and refrigerate any extra puree for another use.
In a medium saucepan, combine sugar, salt, and cornstarch with a whisk. Stir in 1 cup of berry puree, lemon juice, and eggs. Stirring constantly with a whisk, bring to a boil over medium heat. Reduce heat and simmer for 1 minute or until curd is thick, still stirring constantly. Remove from heat and gently stir in butter.
Spoon mixture into jar or bowl then cover and refrigerate for at least 6 hours before serving.