Raspberry Curd
Print recipe| Serves | About 3 cups |
| Meal type | Condiment |
| Website | adapted from Java Cupcake |
A sweetly-tart raspberry curd made with real raspberries. Perfect with scones or as a filling in cupcakes. This raspberry curd recipe is easy and delicious
Ingredients
- 1 stick unsalted butter
- 2 1/2 Cups fresh or frozen raspberries
- 6 egg yolks (lightly beaten)
- 3/4 cups sugar
- 1/8 teaspoon salt
- 2 Tablespoons lemon juice
Note
Do not let the curd rise above 170°F as this could cause the eggs to scramble.
Directions
| Step 1 | |
| Melt butter in a medium sauce pan over medium heat. Once the butter has melted, add the sugar, raspberries, egg yolks, and salt. Heat until the sugar has dissolved and the raspberries have broken down. Stirring constantly. | |
| Step 2 | |
| Cook at a low simmer for 10 minutes or until the mixture has thickened. The curd is done when a candy thermometer registers 170°F. | |
| Step 3 | |
| Stir in the lemon juice. Pour the mixture through a fine mesh sieve set over a large bowl. Try to press out as much of the juice as you can from the pulp and seeds. | |
| Step 4 | |
| Cover the curd and place in the refrigerator. Allow to chill for at least 4 hours before using. The refrigerated curd will keep 2-4 weeks. | |