Food & Cooking Recipes Dessert & Treats Recipes Raspberry Curd for Pink Meringue Cupcakes 3.8 (30) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 23, 2021 Print Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups Fill our Pink Meringue Cupcakes with this raspberry curd. Ingredients 1 container (6 ounces) raspberries 1 ¼ cups sugar 4 large egg yolks 1 stick unsalted butter ¼ cup fresh lemon juice Pinch of salt Directions 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. Print