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Luscious Raspberry Curd
Indulge in the vibrant and refreshing sweetness of this luscious raspberry curd, a delightful spread that brings a burst of flavor to your breakfast and desserts. Made with fresh raspberries, sugar, and a touch of lemon, this silky curd is perfect for slathering on warm toast, filling delicate pastries, or simply enjoying by the spoonful. Historically, lemon curd dates back to the 19th century in England, where it was often served with scones at tea time. This raspberry twist elevates the classic, making it a favorite for any occasion.
Ingredients
- Fresh raspberries
- 2 cups
- Granulated sugar
- 3/4 cup
- Large eggs
- 3
- Unsalted butter
- 1/2 cup, cut into small pieces
- Lemon juice
- 2 tablespoons, freshly squeezed
- Lemon zest
- 1 tablespoon, finely grated
Instructions
- In a medium saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.
- In a separate bowl, whisk the eggs until well combined. Slowly pour the hot raspberry mixture into the eggs in a steady stream while whisking constantly to temper the eggs and prevent them from scrambling.
- Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the curd thickens and coats the back of the spoon, about 8-10 minutes.
- Remove the saucepan from the heat and stir in the unsalted butter, lemon juice, and lemon zest until completely melted and well combined.
- Allow the raspberry curd to cool in the saucepan for about 10 minutes before transferring it to a clean jar or container.
- Let the curd cool to room temperature, then refrigerate for at least 2 hours before serving to allow it to set properly.
Tips
- For a smoother curd, strain the raspberry mixture through a fine-mesh sieve before tempering the eggs to remove the seeds.
- This raspberry curd can be stored in the refrigerator for up to 2 weeks.
- Try using other berries, such as blueberries or blackberries, for variations on this recipe.
Dietary Information
Servings: 8 Dish Type: Spread/Dessert Prep Time: 15 minutes Cook Time: 15 minutes Calories: 120 Fat: 7g Carbs: 14g Protein: 2g Sodium: 50mg Sugar: 10g
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