“This is delicious! This would be great in a tart, on scones or between macarons. I found this recipe on http://tutti-dolci.com/ and this is the modified version.”

Ingredients Nutrition


  1. Combine raspberries, sugar, lemon juice, and water in a saucepan over medium-high heat.
  2. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes.
  3. Remove mixture from heat and let stand 5 minutes.
  4. Place in a food processor or blender; process until smooth.
  5. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
  6. Wipe pan clean and return strained mixture to pan.
  7. Whisk together egg yolks and cornstarch in a small bowl until smooth.
  8. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes).
  9. Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon).
  10. Add salt and butter, one piece at a time, stirring until smooth.
  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. Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks.

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