Servings: 3.5 cups raspberry curd
Equipment
Ingredients
- 1 pound raspberries ~450g, fresh or frozen
- 1/2 lemon medium
- 3/4 cup sugar ~150g
- 4 eggs large
- 2 egg yolks large, about 30-35g
- 4 oz butter ~113g
Instructions
- Puree Raspberries: Use a hand blender for fresh raspberries or cook frozen raspberries with water until soft. Strain to remove seeds.1 pound raspberries
- Prep Lemon: Wash the lemon thoroughly, soaking if needed to remove pesticides.
- Zest & Squeeze: Zest and then juice the lemon.1/2 lemon
- Prep Eggs: Whisk eggs and yolks with sugar in a bowl and set aside.4 eggs, 2 egg yolks, 3/4 cup sugar
- Cook Puree Mixture: Combine raspberry puree, lemon juice, and zest in a pot. Heat until it bubbles then remove from heat.
- Temper Eggs: Slowly mix the hot puree into the eggs to avoid curdling. Return the mixture to the pot.
- Cook: Stir the mixture on low heat until it noticeably thickens.
- Add Butter: Off the heat, add chopped butter and stir until melted and incorporated.4 oz butter
- Strain (Optional): Optionally strain the curd for a smoother texture.
- Cover & Cool: Cover the surface with plastic wrap to prevent skin formation.
- Refrigerate: Cool to about room temperature, then chill in the refrigerator in a sealed container.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!