Ingredients
– 265g (2 1/2 cups) frozen raspberries Forms the base with their natural tartness and color.
– Zest of 2 lemons Adds bright citrus notes and enhances the overall flavor.
– 60g (1/4 cup) freshly squeezed lemon juice Provides acidity to balance sweetness and aid in thickening.
– 190g (3/4 cup plus 2 tablespoons) granulated sugar Sweetens the mix while helping achieve a smooth consistency.
– 3 large eggs Serve as a thickening agent, adding richness to the curd.
– 85g (6 tablespoons) softened butter Contributes to the creamy, glossy finish once stirred in.
– 1 tablespoon tapioca starch or cornstarch Used for a thicker consistency, especially for pies or bars.
Instructions
1-First, cook the frozen raspberries, lemon zest, and lemon juice over medium-low heat until the raspberries soften and burst, releasing their juices.
2-Next, strain the mixture through a fine mesh sieve to remove seeds and zest, which gives about 3/4 cup of smooth juice.
3-Then, return the juice to the pot, add the sugar, and if you’re aiming for thickness, whisk in the eggs and optional starch.
4-Cook over medium heat while continuously whisking until the curd thickens to your desired consistency.
5-Strain the mixture again for extra smoothness, then stir in the softened butter until it’s glossy and well combined.
6-Finally, transfer the curd to a jar and chill it before using, ensuring it’s ready for your favorite applications.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use a fine mesh sieve twice for a silky smooth curd.
🥧 Add tapioca or cornstarch and bake 10-15 minutes for a thicker curd suitable for pies and bars.
❄️ Store curd in the refrigerator up to two weeks or freeze to extend shelf life.
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop Cooking
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons