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Raspberry Curd

Fill our Pink Meringue Cupcakes with this curd.

  • Yield: Makes about 1 1/2 cups
Raspberry Curd

Source: Martha Stewart Living, February 2010


  • 1 container (6 ounces) raspberries
  • 1 1/4 cups sugar
  • 4 large egg yolks
  • 1 stick unsalted butter
  • 1/4 cup fresh lemon juice
  • Pinch of salt


  1. Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.

Reviews (2)

  • kjelgren 11 Aug, 2010

    This is spectacular! Even the strained-out pulpy bits are delicious.

  • kcproksch 22 Jul, 2010

    This recipe did not work for me at all. I have no idea what went wrong. I did everything that was listed in the recipe, but it never thickened after chilling. It was just liquid with a firmer layer on top.

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