John Myers
Cherry Curd
The perfect cherry curd recipe with a picture and simple step-by-step instructions.
- 100 ml Cherry juice
- 80 g Butter
- 50 g Sugar
- 3 piece Eggs size M
- 1 El Food starch
- Dissolve the cornstarch in a small bowl with cherry juice and heat it together with the sugar in a slightly larger saucepan. Bring to the boil briefly and add the butter piece by piece and dissolve in the cherry juice. In the meantime, break the eggs and whisk together.
- When the butter has dissolved, pour the beaten eggs into the lemons in a thin stream and stir well with a whisk. Heat, stirring constantly, until the mixture becomes thick. Take it off the stove from time to time (if there is a risk that it will get too hot, otherwise the egg will curdle).
- When the mass is nice and thick, the curd can be filled and stored in the refrigerator when it has cooled down.
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