Raspberry Curd
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 3 cups raspberries
- 1⁄3 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 large egg yolks
- 2 tablespoons cornstarch
- 2 teaspoons cornstarch
- 1 tablespoon salted butter, cold and diced
directions
- Combine raspberries, sugar, lemon juice, and water in a saucepan over medium-high heat.
- Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes.
- Remove mixture from heat and let stand 5 minutes.
- Place in a food processor or blender; process until smooth.
- Strain mixture through a fine-mesh sieve into a bowl and discard solids.
- Wipe pan clean and return strained mixture to pan.
- Whisk together egg yolks and cornstarch in a small bowl until smooth.
- Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes).
- Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon).
- Add salt and butter, one piece at a time, stirring until smooth.
- Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
- Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks.
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