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raspberry curd in jar with spoon

Raspberry Curd

Mary
This raspberry curd is rich, silky smooth and full of raspberry flavour with a little hint of lemon. It is really easy to make and impossible to stop eating! Serve with scones, pancakes, inside cake or pie fillings, or just with a spoon. If you love raspberries, then this recipe is perfect for you! If you want to skip that hint of lemon zest, then omit the zest in the recipe (but keep the lemon juice).
Prep Time 3 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 13 mins
Course Breakfast, Brunch, Dessert
Cuisine American, English
Servings 6 people
Calories 250 kcal

Equipment

  • Heavy bottomed saucepan

Ingredients
  

  • 6 egg yolks large
  • ½ cup granulated sugar
  • tsp sea salt
  • 11 oz frozen raspberries 300g
  • 1 lemon juiced and zested
  • ½ cup butter unsalted

Instructions
 

  • In a heavy bottomed saucepan, whisk the egg yolks, salt, and granulated sugar until the sugar just starts to dissolve and it becomes a little lighter in colour.
    6 egg yolks, ½ cup granulated sugar, ⅛ tsp sea salt
  • Add the frozen raspberries, lemon juice, and butter into the egg yolks and heat on medium-low heat, stirring constantly.
    11 oz frozen raspberries, 1 lemon, ½ cup butter
  • Heat until it comes to a simmer and thickens, for about 10 minutes. Keep stirring so it doesn’t burn.
  • Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds. Add the lemon zest for more lemon flavour into the strained curd and stir.
  • Transfer the curd into a bowl or jar and place a piece of plastic film or parchment paper right onto the surface so that the curd doesn’t form a film.
  • Refrigerate for at least 1 hour or until cold.
  • Enjoy! Transfer to a jar or an airtight container. The curd will keep well in the fridge for up to 5 days.
  • Serve with toast, scones, or with just a spoon.

Notes

To thicken this curd even more for filling a cake or pie, I recommend adding a tablespoon of cornstarch in with the sugar. You can also add two more egg yolks if you prefer a thicker curd.
Keyword curd, lemon curd, raspberry curd, raspberry filling, raspberry lemon