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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Nakambowa Simonda
[email protected]This is the best raspberry curd I've ever had. It's so smooth and creamy, and the raspberry flavor is perfect.
Answer Khan
[email protected]This curd is the perfect way to use up fresh raspberries. It's a great way to preserve the flavor of summer.
Victoria Ekpo
[email protected]I love the way this curd looks in a tart. It's so pretty and inviting.
Easin Ali
[email protected]This curd is the perfect addition to any dessert. It's sweet, tart, and creamy, and it has a beautiful raspberry flavor.
Roro Zoor
[email protected]I've never been a big fan of curd, but this recipe changed my mind. This curd is so smooth and creamy, and the raspberry flavor is amazing. I'll definitely be making this again.
Miangel Lockridge
[email protected]This curd is so easy to make, and it's always a hit with my family and friends. I love using it to fill tarts and cakes.
It's Babu
[email protected]I've made this curd several times, and I've never been disappointed. It's always smooth and creamy, and the raspberry flavor is always perfect.
Muhammad adeed
[email protected]This curd is the perfect balance of sweet and tart. It's not too sweet, and it's not too tart. It's just right.
Osogo Otieno
[email protected]I love the vibrant color of this curd. It's so pretty, and it makes a great addition to any dessert.
Mehnat Creation
[email protected]This was my first time making curd, and it was a lot easier than I thought it would be. The curd turned out great, and I'm already planning on making it again soon.
Prince Rafi
[email protected]I've made this curd several times, and it always turns out perfectly. It's the perfect filling for tarts, cakes, and even just to eat on its own.
Emon Miha
[email protected]This recipe is a keeper! The curd is so easy to make, and it's always a hit with my family and friends.
busi sthole
[email protected]I had a little trouble getting the curd to thicken, but I eventually got it right. It was worth the effort, because the curd turned out delicious. I used it to fill a tart, and it was a big hit.
Samuel Abugu Okwytex
[email protected]This curd was a bit too tart for my taste, but I think that's because I used frozen raspberries. I'll try it again with fresh raspberries next time.
Jean Trammell
[email protected]I love this recipe! The curd is so creamy and smooth, and the raspberry flavor is perfect. I've used it to fill tarts, cakes, and even just to eat on its own.
Geannette Jones
[email protected]This was my first time making raspberry curd, and I was really happy with the results. It was easy to follow, and the curd turned out delicious. I used it to fill a tart, and it was a huge hit with my family.
Hennessy Williams
[email protected]I followed the recipe exactly and my curd turned out perfectly. It was the perfect consistency for filling a tart, and it had a lovely flavor. I will definitely be making this again.
Josh Campbell
[email protected]This raspberry curd was delightful! The balance of sweet and tart was perfect, and the texture was smooth and creamy. It was easy to make, and it turned out beautifully. I will definitely be making this again.