Raspberry Curd for Pink Meringue Cupcakes
Fill our Pink Meringue Cupcakes with this curd.
- Yield: Makes about 1 1/2 cups
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
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.