Raspberry Curd
Bright, fruity and rich, Raspberry Curd is a tasty and special topping. Spread it on graham crackers, layer a cake and more.
Ingredients
- 6 ounces raspberries about 1 ½ cups which yielded 1/3 cup juice after straining seeds out--including the lime juice it was cooked with
- 1 Tablespoon lime juice
- ¼ cup sugar
- 3 egg yolks
- 3 Tablespoons butter
Instructions
- Cook raspberries and lime juice together until raspberries fall apart.
- Strain the juice, cool if needed (so you don’t cook the egg yolks you’re adding), then combine with sugar and beaten egg yolks.
- Return to saucepan and cook until thickened.
- Whisk in butter, cut in cubes.
- Transfer to a sealed container (I like an 8 ounce canning jar) and refrigerate until thickened.
Notes
This will make about 6-8 ounces.
Nutrition
Calories: 127kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 112mgSodium: 50mgPotassium: 57mgFiber: 2gSugar: 10gVitamin A: 315IUVitamin C: 8mgCalcium: 21mgIron: 0.4mg
Tried this recipe?Let us know how it was!