Raspberry Curd (Fresh Or Frozen Raspberries)
Easy and fast custard made with fresh or frozen berries.
Servings 1.5 Cups
Ingredients
- 1.5-2 Cups Fresh or frozen raspberries (150g-200g)
- 1.5 teaspoon Lemon zest
- 1/4 Cup Lemon juice (60ml)
- 1 Cup Sugar (200g)
- 6 Large Egg yolks
- 1/8 taspoon Salt
- 6 tablespoons Unsalted butter, at room temperature, cut into 1/2 inch pieces. (85g)
Instructions
- Place the raspberries in a medium bowl and use a fork to mash them into a puree.
- Pour the puree in a strainer over a bowl and press it with the back of a spoon until only seeds remain.
- Place the puree in a measuring cup and add the lemon juice. You should have a total of 3/4 cup, so you might have to add more or less of lemon juice. (Idealy 1/2 cup of raspberry juice)
- In a medium pan, beat the sugar and egg yolks until well blended. Add the raspberry-lemon juice, lemon zest, butter, and salt. Cook over low, or medium-low heat, stirring constantly until the mixture has thickened.
- Pour the curd into a sieve over a bowl.
- Allow the mixture to cool at room temperature for one hour, then transfer it into an airtight container.
Notes
- For this recipe, you can use 6 egg yolks or 3 large eggs plus one egg yolk.
- Fresh raspberries are recommended for a more robust flavor.
- Stir with a rubber spatula or a wooden spoon during cooking; an aluminum spoon might discolor the raspberry mixture.
- You can use a food processor to make the fruit puree if you wish.
- Don't rush the cooking process—low and slow is critical to achieving the perfect consistency without scrambling the eggs. If you are a novice baker, and this is your first time making curd, consider using a double boiler to avoid cooking over direct heat.
- Use medium heat if you have experience with making custard and curds or your saucepan is thick.