Food & Cooking Recipes Dessert & Treats Recipes Raspberry Curd for Pink Meringue Cupcakes 3.8 (30) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 23, 2021 Print Rate It 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. Rate it Print