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Raspberry Curd

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    Fill our Pink Meringue Cupcakes with this curd.
    Martha Stewart Living, February 2010
    • Yield Makes about 1 1/2 cups
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    • 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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