Ingredients: |
Ingredients: 4 tablespoons unsalted butter, softened at room temperature
1 cup sugar
4 large eggs, room temperature
1/4 cup freshly squeezed lemon juice (approximately 1 whole lemon)
1/2 cup cranberry puree (see recipe below)
CRANBERRY PUREE:
1 cup fresh or frozen cranberries
1/4 cup water
|
Directions: |
Directions:1 In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
2 Slowly add eggs one at a time at medium speed; beat for 1 minute.
3 Mix in lemon juice and cranberry juice. (Mixture will look curdled)
4 Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears.
5 Increase heat to medium and cook, stirring constantly, until mixture thickens. (About 15 minutes) Do not boil.
6 Remove from heat.
7 Transfer to bowl and press plastic wrap directly on surface of cranberry curd.
STORAGE:
Press plastic wrap directly on surface on cranberry curd and store in tightly covered container in refrigerator for up to one week.
SERVING SUGGESTIONS:
Be creative: Use Cranberry Lemon Curd to fill tart shells, cookies and cakes.
Use as a topping for pound cake, desserts, and ice cream.
CRANBERRY PUREE:
Combine 1 cup of fresh or frozen cranberries and ¼ cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
|
This recipe for Cranberry Lemon Curd is from