June 14 2020
Raspberry curd is one of those ideas that comes to you when you have lots of fresh raspberries and lots of egg yolks. It sounded like the perfect use for both.
Making curd is very simple...it takes a few ingredients, a short amount of time, and is absolutely delicious!
It goes beautifully with scones (try my Lemon Scones featured above), on meringues or drizzled over ice cream. Any way you cut it, it's a must have!
Makes: 2 cups
Prep Time: 5 minutes
Total Time: 20 minutes
12 ounces fresh raspberries (See Chef's Note)
1/2 cup butter
3/4 cup granulated sugar
2 tbsp freshly squeezed lemon juice
6 large egg yolks
pinch of salt
In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the berries and any juices, sugar, lemon juice, egg yolks and salt. Cook over medium heat, stirring frequently and mashing the berries, until thickened, about 5-10 minutes.
Strain through a sieve placed over a heat-proof bowl, mashing the berries with a spoon. Discard the seeds and other solids. Give the curd in the bowl a stir, let cool slightly and press plastic wrap onto the surface. Cover and refrigerate until completely cooled.
Chef's Note: Frozen raspberries are perfectly acceptable to use. Completely thaw prior to using.
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