Lemon curd, either our basic version or our all-yolk version, is a constant in our kitchen, both for its lemon flavor and brilliant color. This is its pink cousin! Fresh currants come and go from the market quickly, but when they are here, we like to make this curd. It is pink, tart, tangy and very sophisticated. Serve it with freshly baked muffins or scones at your next brunch.
- 1 ¾ cups stemmed fresh red currants (about 2, 5.6 ounce packages)
- 1 tablespoon water
- ¼ cup sugar
- 2 large eggs, at room temperature
- 1 tablespoon unsalted butter, cut into pieces
- Place currants and water in a small saucepan and cook over medium heat for about 2 minutes. Crush with potato masher and simmer gently for about 3 minutes more. The fruit should be cooked and broken down. Scrape into a strainer set over a deep bowl. Press fruit very firmly into the strainer to extract as much pulp and liquid as possible. Discard solids, which will be mostly seeds. You should have about ¾ cup of thin puree; it will be very liquidy. Return liquid to saucepan and whisk in sugar. Whisk in eggs to blend well, then add butter. Cook over medium heat, whisking often. When the mixture begins to bubble around the edges, lower heat and whisk constantly until mixture thickens and reaches 170°F. Let cool to room temperature, stirring occasionally to release heat. Refrigerate in airtight container at least 6 hours or up to 1 week.