Recipe by ratherbeswimmin'
Luscious Berry Desserts, Lori Longbottom
Top Review by Mommy2two
I made this curd last night and found it here while doing a search before posting it. It is delicious! I didn't end up using any lemon juice--that was just my taste and since I'm layering it on a lemon cake, I didn't feel like it needed additional lemon flavor. Definitely use a coarse strainer, if I had tried to use my fine strainer I would have been at it all night. I never would have thought to make a raspberry curd, but it is delicious! Smooth and tart, with a velvety richness. I may never eat raspberry jam again! I hope I have some leftover so I can spread on toast or biscuits. Thanks for posting!
- 118.29 ml unsalted butter
- 473.19 ml ripe raspberries (or 12 oz. pkg. frozen raspberries, thawed)
- 5 large egg yolks, lightly beaten
- 177.44 ml sugar
- salt, a pinch
- 9.85-14.78 ml fresh lemon juice
Directions See How It's Made
- Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
- Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened—about 10 minutes.
- Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Cool to room temperature; the curd will continue to thicken as it cools.
- Stir in lemon juice, to taste.
- Refrigerate, covered, until ready to serve, or up to 1 month.