Food & Cooking Recipes Dessert & Treats Recipes Raspberry Curd 3.5 (27) 5 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 Prep Time: 20 mins Total Time: 20 mins Yield: 2 cups This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries. Ingredients 1 cup sugar 1 tablespoon finely grated lemon zest, plus ¼ cup fresh lemon juice 8 large egg yolks (egg whites reserved for another use) ¼ teaspoon coarse salt 1 ¼ sticks unsalted butter (10 tablespoons), cut into ½-inch pieces 1 cup raspberries Directions In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. 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). Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool. Cook's Notes To store, refrigerate in an airtight container, up to 2 weeks. Rate it Print