Tart and tangy raspberry curd is the bold sister to lemon curd! It’s packed full of raspberry flavor and makes a great filling for cakes, cupcakes and tarts, stirred into yogurt with fresh berries or served over ice cream.
Ingredients
- 1 ¼ cups 150g frozen raspberries
- ¼ cup + 2 tablespoons 75g granulated sugar
- ½ – 1 teaspoon corn starch
- 1 large egg
- 1 large egg yolk
- 3 tablespoon 45ml freshly squeezed lemon juice
- 3 tablespoon 42g unsalted butter, cubed
Instructions
- Make the raspberry sauce. Add the raspberries to a 1-quart stainless steel saucepan and cook them over medium heat for 5-8 minutes until they’ve completely softened and released their juices. Pass the cooked raspberries though a sieve placed over a bowl or jug to remove the seeds. You should get about ⅓ cup (80ml) of thick raspberry sauce. This will take some elbow grease so keep pushing the seeds into the sieve with a spatula or the back of a large spoon spreading them back and forth until you extract as much juice as possible. Make sure you scrape the bottom of the sieve periodically because that’s where most of the pulp clings.
- Make the curd base. Combine egg, egg yolk and sugar in another small saucepan and whisk to blend evenly so it is smooth. Add the corn starch and whisk until smooth. Add the lemon juice and whisk it in evenly, then whisk in the thick raspberry sauce.
- Add the cubed butter and then place the saucepan over medium-low heat stirring the whole time for 7-10 minutes until it thickens up like pudding. It should read 85 degrees C on a thermometer and will just start to bubble up. If you find it is taking too long, increase the heat slightly but be very cautious and stir constantly so that it doesn’t cook the eggs.
- Once thickened, remove from the heat and pour the finished raspberry curd into a bowl or heat-proof container and cover it with a sheet of plastic wrap/cling film. Make sure that the plastic wrap/cling film is in direct contact with the surface of the raspberry curd – this will prevent skin from forming. I like to use a mason jar to store it. Allow it to cool completely to room temperature, then chill it in the fridge for at least 2 hours or until completely set. (You can also prepare the raspberry curd a day or two in advance and keep it in the fridge until needed.)
