- 1-2/3 to 2 cups fresh or frozen unsweetened raspberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 3 egg yolks
- Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds.
- In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes.
- Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator. Yield: 3/4 cup.
Originally published as Raspberry Curd in Country Woman July/August 1995, p33
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Reviewed Nov. 13, 2013
"Loved this recipe."