Cherry Curd
Serves 8
10 mins prep
15 mins cook
60 mins Chill Time
25 mins total
A twist on the classic lemon curd, cherry curd is sweet, tart, and packed full of cherry flavor! It's thick and creamy, and has a silky, luxurious mouthfeel. It's made using tart red Montmorency cherries, which give it a vibrant, tart cherry flavor and bright pink natural color. This cherry curd makes the perfect topping for ice cream, yogurt, spread it on toast and scones, or even as a refreshing tart filling.
Combine cherries, sugar, and lemon juice in a saucepan. Heat on medium-low heat, stirring frequently.
cup frozen red tart cherries
cup granulated sugar
tbsp lemon juice
Once it comes to a boil , stir frequently to prevent burning. Adjust the stove temperature so that the mixture remains at a slow bubbling boil. Boil for about 10- 15 minutes until reduced by half. It's ready when there is a combined total of 1.5 cups of liquids and solids left.
Whisk the eggs in a separate bowl briefly by hand until smooth.
large eggs
Pour a few tablespoons of the hot cherry sauce into the bowl with eggs. Whisk vigorously to prevent the eggs from curdling. Continue adding the rest of the cherry sauce, whisking vigorously.
Then, pour the mixture back into the saucepan and heat on medium-low heat, stirring constantly to prevent lumps and burning. Once it starts to bubble, remove it from the heat.
Use a whisk to push the cord through a mesh sieve to strain the cherry skins and fibers out of the curd.
Add butter and salt to the curd and whisk until smooth.
cup unsalted butter
tsp sea salt
Transfer the cord into a jar and refrigerate for one hour or until thick and creamy.