Recipe: Raspberry Lemon Curd
Makes 1 1/2 cups
- 1 1/4 cups
- 1/4 cup
fresh lemon juice
large egg yolks
- 1 cup
- 6 tablespoons
unsalted butter, diced
Place the raspberries in a saucepan over medium heat. Cook, stirring intermittently, until the berries begin the break down and release their juices, 5 to 8 minutes). Remove from heat and strain through a mesh sieve into a bowl or measuring cup to remove the seeds. Discards the seeds and solids.
Return 1/4 cup plus 2 tablespoons of raspberry juice back to the saucepan along with the lemon juice, yolks, egg, and sugar. Whisk until combined. Place the diced butter in a medium heat-safe mixing bowl and set near the stove.
Stirring gently, heat the curd mixture over medium heat until it begins to thicken, 8 to 10 minutes. The mixture should coat the back of a spoon. Remove from heat a strain over the diced butter. Whisk until butter melts and is combined.
Press a piece of plastic wrap directly to the surface of the curd and refrigerate until cool and set, 1 to 3 hours. Spoon into individual jars for gifting. This curd should be kept refrigerated and will keep for about a week.
Be sure to whisk all of the ingredients well together before heating so the egg does not scramble.
Strain the curd after heating just in case any egg bits cooked independently.