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