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Raspberry Curd

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
  • Total Time
    Prep: 5 min. Cook: 10 min. + chilling
  • Makes
    3/4 cup

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.
Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)

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