Ingredients
Scale
- 2 cups fresh cherries, pitted and halved
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- In a medium saucepan over medium heat, combine the cherries and half of the sugar. Cook until the cherries are soft, about 10 minutes.
- Purée the cherry mixture in a blender until smooth.
- In a mixing bowl, whisk together the eggs and remaining sugar until light and fluffy.
- Gradually stir in the cherry purée, lemon juice, and salt.
- Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until thickened.
- Remove from heat and stir in the butter until completely melted and combined.
- Pour the curd into a clean jar and let it cool.
- Refrigerate until set.
Notes
- This cherry curd can be used as a filling for cakes or tarts, or simply spread on toast.
- Keep the curd refrigerated and it will last for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 100mg