Total TimePrep: 5 min. Cook: 10 min. + chilling
- 1 cup chopped fresh strawberries
- 1 cup fresh raspberries
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 3 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds.
- In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla.
- Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.
Nutrition Facts2 tablespoons: 66 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.
May 11, 2020
I fell in love with lemon curd while traveling in the UK and New Zealand in the 70's. It was difficult to find here in the states at that time. When I saw it on a store shelf in the 90's I was ecstatic! Later I found lime curd, then raspberry curd! A whole new world of curd had opened. ha. Raspberry curd is hardest to find, so this recipe really lept out at me and it is wonderful. I like a little fresh lemon juice, but either way, this recipe makes me very happy indeed. Tha!nk you ToH