3/4 cup (160 g) sugar

2 tbsp cornstarch

2 eggs

2 egg yolks

3/4 cup (180 ml) raspberry purée

2 tbsp (30 ml) lemon juice

In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and egg yolks and mix thoroughly with a whisk. Stir in the raspberry purée and lemon juice. Cook over medium-high heat, stirring continuously and scraping the bottom of the saucepan, until the mixture thickens.

Strain the curd through a sieve into a bowl. Cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for about 2 hours or until completely chilled. When ready to use the curd, stir with a spatula to soften it.

In Recipes-list.com we have selected the most viewed recipes from category - Cakes . Enjoy the best recipes specially selected for you! Cranberry and Raspberry Trifle is the right choice that will satisfy all your claims.