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Under 30 Minutes

Raspberry Curd

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Raspberry Curd

Source: Everyday Food, September 2009

Ingredients

  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
  • 1 cup raspberries

Directions

  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

  2. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

  3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container, up to 2 weeks.)

  4. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry
    puree into cooled curd.

Reviews (1)

  • Jacqueline Richards 25 Jun, 2012

    I followed this to a tee since I have never done curd without a double boiler. The consistency was too watery for a curd. I am going to try the other Martha raspberry curd recipe instead (which uses the typical double boiler method to make curd). In the meantime, I passed this off as raspberry icing.

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