Raspberry Curd Recipe
Raspberry Curd Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Raspberries are such a sweet and flavorful berry that is perfect during the summer time. This recipe can also be made in the winter with frozen berries.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling

Ingredients

  • 1-2/3 to 2 cups fresh or frozen unsweetened raspberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 3 egg yolks

Directions

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.
Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)
Originally published as Raspberry Curd in Country Woman July/August 1995, p33

  • 1-2/3 to 2 cups fresh or frozen unsweetened raspberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 3 egg yolks
  1. Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds.
  2. 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.
  3. Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator. Yield: 3/4 cup.
Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)
Originally published as Raspberry Curd in Country Woman July/August 1995, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Curd

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
spiker1 User ID: 264159 15170
Reviewed Nov. 13, 2013

"Loved this recipe."

Loading Image