Luscious Raspberry Curd

"Luscious Berry Desserts, Lori Longbottom"
 
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photo by Mommy2two photo by Mommy2two
photo by Mommy2two
photo by Mommy2two photo by Mommy2two
Ready In:
30mins
Ingredients:
6
Yields:
1 1/2 cups
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ingredients

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directions

  • Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
  • Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened—about 10 minutes.
  • Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
  • Cool to room temperature; the curd will continue to thicken as it cools.
  • Stir in lemon juice, to taste.
  • Refrigerate, covered, until ready to serve, or up to 1 month.

Questions & Replies

  1. I wonder if this curd could be canned? Does it have enough acid for that?
     
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Reviews

  1. I made this curd last night and found it here while doing a search before posting it. It is delicious! I didn't end up using any lemon juice--that was just my taste and since I'm layering it on a lemon cake, I didn't feel like it needed additional lemon flavor. Definitely use a coarse strainer, if I had tried to use my fine strainer I would have been at it all night. I never would have thought to make a raspberry curd, but it is delicious! Smooth and tart, with a velvety richness. I may never eat raspberry jam again! I hope I have some leftover so I can spread on toast or biscuits. Thanks for posting!
     
  2. I made this for a 3-layer cake filling. I followed the recipe exactly at first with frozen berries. It was tasty, but I thought it was too thin to be used in between cake layers. I added another egg yolk and cooked it down a second time for about 25 minutes since it was coming from the fridge. It firmed up to a nice thick pudding state that worked for my cake.
     
  3. Very good recipe. Rich and thick. The fresh raspberries I purchased were not sweet at all so instead of lemon juice, I used orange juice. Really intensified the raspberry flavor.
     
  4. I made this as a filling for a birthday cake and it is tart and buttery and delicious. I've never had raspberry curd before and now I want to make all kinds. So the flavor is wonderful, but mine does not have the beautiful color that yours has. Mine has a slightly grayish cast, and I googled that issue, but could find no answer. It's not a huge deal. I will definitely make this again.
     
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Tweaks

  1. I did another egg yolk to thicken it for cake filling. It could possibly have been that my berries added too much water, but I got the thickness I was looking for!
     
  2. Very good recipe. Rich and thick. The fresh raspberries I purchased were not sweet at all so instead of lemon juice, I used orange juice. Really intensified the raspberry flavor.
     

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