Raspberry Curd for Pink Meringue Cupcakes

Rating: 3.83 stars
30 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

Fill our Pink Meringue Cupcakes with this raspberry curd.

Martha Stewart Living, February 2010

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Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

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.

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Reviews (2)

30 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Anonymous
Rating: Unrated
08/11/2010
This is spectacular! Even the strained-out pulpy bits are delicious.
Anonymous
Rating: Unrated
07/22/2010
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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