Cranberry Lemon Curd
Cranberry lemon curd makes a wonderful spread for pound cake and scones. In fact, Cranberry Lemon Curd can transform an otherwise ordinary dessert into something wonderful.
A curd is a thick smooth filling with a tangy flavor and also happens to be a magnificent pink color!
|4 tablespoons||unsalted butter, softened at room temperature|
|4||large eggs, room temperature|
|1/4 cup||freshly squeezed lemon juice (approximately 1 whole lemon)|
|1/2 cup||cranberry puree (see recipe below)|
|1 cup||fresh or frozen cranberries|
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.
Press plastic wrap directly on surface on cranberry curd and store in tightly covered container in refrigerator for up to one week.
Be creative: Use Cranberry Lemon Curd to fill tart shells, cookies and cakes.
Use as a topping for pound cake, desserts, and ice cream.
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.