Luscious Raspberry Curd

READY IN: 30mins
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!

Ingredients Nutrition

Directions

  1. Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
  2. Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened—about 10 minutes.
  3. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
  4. Cool to room temperature; the curd will continue to thicken as it cools.
  5. Stir in lemon juice, to taste.
  6. Refrigerate, covered, until ready to serve, or up to 1 month.

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