Raspberry Curd

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Raspberry curd is a great variation of the classic lemon curd. It’s a bit sweeter and it has a lovely colour to it. I’ve used raspberries that I picked in the forest, but you can use frozen store bought as well. I’ve added a little bit of lemon juice to balance out the sweetness.

I use this recipe as a braid filling or as a cake filling. When used as a cake filling you can use it as it is or you can mix it with a butter cream. But of course, a curd always taste best on toast 😉

( makes 1 cup or 240 ml)

58 g butter
75 g sugar
170 g raspberries, thawed. Keep the juice.
1 tbsp lemon juice
3 large egg yolks

Melt butter in a small saucepan on low/medium heat. Add the rest of the ingredients. Cook for 5-10 minutes. Whisk continuously so it doesn’t scramble. And make sure you mash the berries. Cook until it thickens and cover the back of a spoon. It should wobble a little bit like a panna cotta when you shake the saucepan.
Sieve the curd into a sterilized jar, cover and let it cool in the fridge. It keeps for up to 2 weeks. Delicious!

raspberry curd delliedelicious

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