Imagine the fruity, summery fragrance of homemade raspberry jam. Now picture the smooth, creamy texture and citrous tartness of lemon curd. Can you imagine combining those two delights into one jar? This recipe for raspberry curd does just that!
As gorgeous as this curd is, it’s extremely hard to find it anywhere to buy. I had my first taste of it when I discovered a jar of it in the food tent at a local agricultural show. A couple of years later, I was brought back a jar from Scotland. Apart from those two occasions, I’ve never seen it, so I knew I’d have to find a recipe to make my own.
Now, you don’t have to include lemon juice to make raspberry curd, but I think it gives a better taste. Without the lemon, the end result is a bit sweeter, and tastes a little like sherbet. So, it comes down to personal preference, but I find the tart lemon offsets the sweet raspberries perfectly.