April 02, 2017
Desserts, Dairy, Fruit,
Raspberry, Budget-Friendly, Quick Meals, Entertaining, Blender, Refrigerator, Stove Top, Gluten-Free, Vegetarian, Make it from a box, Sugar, Kosher Dairy more
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"Recipe source: Bake from Scratch Magazine (April 2016) Makes 1 1/2 cups. Will keep in refrigerator for up to one week"
In as saucepan over medium heat bring the raspberries, sugar, lemon zest and juice to a boil. Reduce heat to medium low and simmer for 5 minutes. Transfer to blender and process until smooth. Strain mixture through a fine mesh sieve; discard solids. Return mixture to saucepan and heat over medium heat.
In a medium bowl whisk together the egg yolks, cornstarch and salt. Add about 1/4 cup hot raspberry mixture to eggs, whisking constantly. Add egg mixture to hot raspberry mixture (in saucepan) and cook over medium high heat until thickened 5-10 minutes. Remove from heat and add butter, 1 tablespoon at a time, whisking to combine after each addition.
Let cool completely in refrigerator before using -- at least 2 hours.
May be stored in refrigerator for up to one week.
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