Ingredients
- 1 heaping cup fresh raspberries
- 6 egg yolks
- 2 cups granulated sugar
- ¼ tsp. salt
- ¼ cup cornstarch
- 1 + ½ cups key lime juice
- 3 T. butter, cold
- ½ tsp. raspberry extract
Recipe Description
I’m always looking for a new thing to fill my cakes with and mostly eat off the spoon. It hit me while I’ve been on a streak of adding lime to everything that I need to make a raspberry lime curd. Boy, did I ever need to make this curd? It tastes amazing and so bright in flavor and color.
My intentions were to make a meringue cup to put my curd in, but I was in a hurry and burnt my meringue. Yep, even I burn my beautiful creations. I cursed at myself and knew I had no time to make another batch before I had to leave for a weekend away. Instead, I threw my curd into the freezer until I have a minute to make my meringue cups again. Curd freezes well, so don’t be afraid to toss yours in the freezer.
