This vibrant raspberry curd is a delightful balance of sweet and tart, offering a bright, fruity flavor that cuts through rich desserts beautifully. Made with fresh raspberries, sugar, butter, and eggs, it creates a smooth, glossy texture that sets firmly when chilled. It’s incredibly versatileâÂÂuse it as a filling for tarts, sandwiched in layer cakes, or dolloped onto scones and shortcakes. The natural acidity of the lemon juice enhances the berry flavor, making each bite refreshing and indulgent. Perfect for spring and summer gatherings or as a homemade gift for baking enthusiasts. Store in the refrigerator to keep it fresh for up to two weeks, or freeze for longer storage.
Raspberry Curd #2
Description
This vibrant raspberry curd is a delightful balance of sweet and tart, offering a bright, fruity flavor that cuts through rich desserts beautifully. Made with fresh raspberries, sugar, butter, and eggs, it creates a smooth, glossy texture that sets firmly when chilled. It&# 226;ÂÂs incredibly versatileâÂÂuse it as a filling for tarts, sandwiched in layer cakes, or dolloped onto scones and shortcakes. The natural acidity of the lemon juice enhances the berry flavor, making each bite refreshing and indulgent. Perfect for spring and summer gatherings or as a homemade gift for baking enthusiasts. Store in the refrigerator to keep it fresh for up to two weeks, or freeze for longer storage.Ingredients
Directions
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Puree the raspberries in a blender or food processor until smooth.
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Press the puree through a fine-mesh strainer to remove seeds, discarding the seeds.
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Measure out 1 1/2 cups of raspberry puree and transfer to a non-reactive saucepan.
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Add the sugar and butter to the saucepan with the puree.
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Heat over medium heat, stirring frequently, until the butter melts and the sugar dissolves.
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In a separate bowl, whisk together the eggs and egg yolks.
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Slowly pour about half of the hot raspberry mixture into the egg mixture, whisking constantly to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining raspberry mixture.
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Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the curd thickens and coats the back of the spoon.
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Remove from heat and stir in the lemon juice.
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Transfer the curd to a clean bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming.
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Refrigerate until completely chilled and set, at least 2 hours.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 262.8kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 8.5g43%
- Cholesterol 125.5mg42%
- Sodium 31.6mg2%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 0.0g0%
- Sugars 30.3g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the raspberry curd in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before using.
Variations: Substitute raspberries with strawberries, blueberries, or blackberries for different flavor profiles. Add a teaspoon of vanilla extract for extra depth.
Tips: If the curd is too thick after chilling, warm it slightly to soften. If itâÂÂs too thin, cook it a bit longer on low heat. Ensure the curd reaches 170ðF (77ðC) during cooking for food safety.
Yield: Makes about 2 cups, enough to fill one 9-inch tart or top 6-8 scones.
