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Cranberry Lemon Curd

Here's how you make Cranberry Lemon Curd
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  • Servings: 4
  • Prep: 20m
  • Cook: 20m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR CRANBERRY PUREE
  • 3 1/2 ounces fresh whole cranberries (1 cup, or frozen)
  • 1/4 cup water
  • FOR CURD
  • 8 tablespoons unsalted butter, softened at room temperature
  • 2 cups granulated sugar
  • 8 large eggs (room temperature)
  • 1/2 cup freshly-squeezed lemon juice (approximately 1 whole lemon)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine fresh or frozen cranberries and water in small 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.

  • Step 2: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.

  • Step 3: Slowly add eggs one at a time at medium speed; beat for 1 minute.

  • Step 4: Mix in lemon juice and cranberry puree. (Mixture will look curdled)

  • Step 5: Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears.

  • Step 6: Increase heat to medium and cook, stirring constantly, until mixture thickens. (About 15 minutes) Do not boil.

  • Step 7: Remove from heat.

  • Step 8: Transfer to bowl and press plastic wrap directly on surface on cranberry curd and store in tightly covered container in refrigerator for up to one week.


We hope you enjoy this recipe!

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