Lemon Raspberry Curd
A silky, tangy curd made with lemon and raspberries, perfect for desserts, pastries, or as a topping. Easy to make with fresh or frozen berries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 cup (240g)
- Category: Dessert
- Cuisine: International
Ingredients
Scale
- Juice of 1 Lemon
- 1 Egg, room temperature
- 1 Egg Yolk, room temperature
- 75g Caster Sugar
- 100–130g Raspberries (frozen or fresh)
- 50g Unsalted Butter
Instructions
- In a bowl, combine egg, egg yolk, and sugar. Set aside.
- For frozen raspberries: Add them to a saucepan with the lemon juice. Cook on low heat, mashing the berries to release juice. Cool before proceeding.
- For fresh raspberries: Pulse in a blender or muddle in a bowl to release juices. Add lemon juice and transfer to a saucepan.
- Add the egg-sugar mixture to the raspberries and stir to combine.
- Place the saucepan on low heat. Stir constantly until the mixture thickens and coats the spatula. Test readiness by scraping the pan—curd should hold its shape for a few seconds before reflowing.
- Remove from heat, whisk in butter until fully incorporated.
- Strain through a fine mesh sieve to remove seeds and achieve a smooth texture.
- Cover with clingfilm, pressing it against the surface. Chill in the refrigerator for at least 2 hours.
- Before use, whisk gently to loosen and enjoy!
Find it online: https://sweetcraftrecipes.com/raspberry-curd/