Raspberry CurdPosted 15 November 2012 by Debbie
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.
- 350 g (12 oz) fresh raspberries
- 4 eggs
- 225 g (8 oz; 1 cup) caster sugar
- 60 g (2.1 oz; ¼ cup) unsalted butter
- juice of 1 lemon
- pinch of salt
Over a medium heat, melt together the butter, sugar, salt, lemon juice and raspberries until the sugar has dissolved, and the raspberries have become mushy and juicy.
Pass the mixture through a sieve to eliminate the raspberry seeds, and return to the pan, off the heat.
Beat the eggs together and whisk slowly into the raspberry mixture. Return the pan to a low heat, and cook the mixture for about 15 minutes, allowing it to thicken up. Stir continuously, and don’t allow it to boil.
While the raspberry curd is still hot, fill hot, sterilised jars. Keep the curd refrigerated, and it should (in theory) last for a few weeks. It’s utterly delicious on toast, on ice-cream, stirred into yoghurt, or as a filling for cakes.