Raspberry Curd

This Raspberry Curd Recipe is a unique (and very pink!) alternative to the more traditional, standard, lemon curd. Top scones, fill tarts, or eat it by the spoonful–however you do it, just get it in your mouth!

Though I’m not the girliest of girls, I have to admit that I enjoy a good British tea party. Most likely that’s due to the excess of dainty, delectable eats that are standard fare, from the finger sandwiches to the little tarts and cakes. SO GOOD! I’m thinking that’s one girly bandwagon I may be able to get my boys on board with.

But if there’s anything I love more than traditions and classics, it’s switching them up a little. Slipping in a slightly different flavor, or switching up the method of cooking or preparation. Hence, changing out the standard lemon flavored curd with something that packs the same kind of tart punch, but with a completely different flavor profile and a very different color.

The thing with a raspberry curd like this is that really, it’s multi-faceted. You can definitely go with the scone slathering tradition, or you can fill a tart shell and pile it high with meringue. You could add a dollop to a slice of pound cake, or fill a layer cake with the creamy goodness. Heck, you can grab a spoon and go. to. town. I feel like it’s recipe that can stand on it’s own two feet and be the star, or compliment other flavors and eatables so incredibly well.

You may notice that the ratio of egg yolk & butter (the thickeners) to fruit juice is a little bit lower than a traditional lemon curd recipe. Raspberries have a higher level of pectin, which is a natural thickener, than citrus fruits do. Which means that you’ll still end up with that wonderful, creamy texture with even a little less fat. Does that make it healthier?

I don’t know if I care. I’m going to go swan dive into this with my spoon now.

Raspberry Curd

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• Author: Rebecca Neidhart
• Total Time: 25 minutes
• Yield: about 2 cups of curd 1x

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Description

This Raspberry Curd Recipe is a unique (and very pink!) alternative to the more traditional, standard, lemon curd. Top scones, fill tarts, or eat it by the spoonful–however you do it, just get it in your mouth!

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Ingredients

Scale 1x2x3x

• 2/3 cup raspberry juice (from a 10 oz bag of frozen raspberries)
• 1 Tbsp. lemon juice
• 1/2 cup sugar
• Pinch of salt
• 6 egg yolks
• 8 Tbsp. butter, unsalted

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Instructions

Thaw the frozen raspberries, then press them through a mesh sieve into a bowl. You are trying to remove as much of the juice and pulp while leaving as many of the seeds behind as is possible. You should end up with 2/3 cup of juice.

In a small mixing bowl, beat the egg yolks until smooth, then set them aside. Combine the raspberry and lemon juice, sugar, and salt in a medium sized saucepan, then stir and heat over medium-low heat until the sugar has completely dissolved and the mixture is steaming.

Slowly pour the hot juices into the egg yolk while whisking briskly. Be sure not to add it too quickly, or it will cook the egg yolks and create chunks. Pour it all back into the saucepan and cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Remove it from the heat, then cut the butter into chunks and stir it in until it has all melted. Pour the curd into a clean bowl and cover it with a sheet of plastic wrap. Refrigerate until completely cool, then store in an airtight container.

Notes

• Because raspberries have some pectin naturally, the recipe doesn’t require as much egg yolk and butter as a traditional lemon curd.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Fillings & Toppings
• Method: Stovetop
• Cuisine: British