Raspberry Curd

1. 1

   Combine raspberries, sugar, lemon juice, and water in a saucepan over medium-high heat.

2. 2

   Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes.

3. 3

   Remove mixture from heat and let stand 5 minutes.

4. 4

   Place in a food processor or blender; process until smooth.

5. 5

   Strain mixture through a fine-mesh sieve into a bowl and discard solids.

6. 6

   Wipe pan clean and return strained mixture to pan.

7. 7

   Whisk together egg yolks and cornstarch in a small bowl until smooth.

8. 8

   Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes).

9. 9

   Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon).

10. 10

    Add salt and butter, one piece at a time, stirring until smooth.

11. 11

    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.

12. 12

    Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.