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Raspberry Curd for Pink Meringue Cupcakes

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Fill our Pink Meringue Cupcakes with this curd.

Source: Martha Stewart Living, February 2010
Yield

Ingredients

Directions

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How would you rate this recipe?
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  • kjelgren
    11 AUG, 2010
    This is spectacular! Even the strained-out pulpy bits are delicious.
    Reply
  • 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.
    Reply

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