RASPBERRY CURD
I guarantee that you'll be returning to the fridge throughout the day for a cheeky spoonful of this curd. Slather it on a slice of cake or gift a jar to a friend; either way, you'll be happy this recipe makes a little extra. When making curd, measure everything beforehand and have it at the ready. Using a double boiler is an insurance policy to prevent scrambling the eggs, and continual whisking is a must.
Provided by Odette Williams
Categories condiment
Time 20m
Yield Makes 2 1/4 cups; enough for 8 to 10 side servings
Number Of Ingredients 7
Steps:
- To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
- Place the raspberries in a resealable plastic bag or small bowl and crush them.
- Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
- Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
- Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
- Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.
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Tufil khan
[email protected]This curd is delicious! I can't wait to try it in different recipes.
Mohsin Jam
[email protected]I'm allergic to raspberries, but I still wanted to try this recipe. I substituted strawberries and it turned out great!
Nathan Espinoza
[email protected]This curd is really good, but it's not as good as the raspberry curd my grandmother used to make. I think she had a secret ingredient.
PARASH PARASH
[email protected]I'm not sure what I did wrong, but my curd turned out lumpy. I think I might have overcooked it.
Talent Sdumo
[email protected]This curd is a bit too tart for my taste, but it's still really good. I think I'll add a little more sugar next time.
Veda Brown
[email protected]I've never made curd before, but this recipe made it easy. It turned out perfect and it was so delicious.
Naveed hussain Hussain
[email protected]This curd is a bit time-consuming to make, but it's worth it. It's so delicious and it makes a great gift.
Rebecca Dim
[email protected]I'm not usually a fan of curd, but this raspberry curd is amazing. It's so light and fluffy, and the flavor is divine.
Anna Jones
[email protected]This curd is a great way to use up fresh raspberries. It's also a great way to add a pop of flavor to your favorite desserts.
Hestia Inocian
[email protected]I made this curd for a baby shower and it was a huge hit. Everyone loved it!
HUMPHREY OBARA
[email protected]This curd is perfect for filling tarts, cakes, and pastries. It's also delicious on toast or crackers.
Mazhar Abbas
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find.
Majella James
[email protected]This is the best raspberry curd recipe I've ever tried. It's so smooth and creamy, and the flavor is incredible.
DarkMatter5565
[email protected]I've made this curd several times now and it always turns out perfect. It's the perfect balance of tart and sweet.
Mama Mike
[email protected]This raspberry curd is amazing! It's so easy to make and it tastes delicious. I used it to fill a tart and it was a huge hit with my family and friends.