Strawberry is such a great summer flavour, not least for its association with summer picnics and Wimbledon. This strawberry and mint curd is a sweet summer treat and a good way to use up the strawberries that finally ripened here (if they really need using up). Mint goes well with strawberries, and the fruit/mint combo reminds me of a jug Pimm’s.
Posts Tagged Curd
Tagged As: Curd, Mint, Preserving, Strawberry, Strawberry curd | Categories: Preserves, Recipes | Leave a Comment
Tagged As: Curd, Preserving, Raspberry, Raspberry curd | Categories: Preserves, Recipes | Leave a Comment
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.
Tagged As: Curd, Lemon, Lemon curd | Categories: Preserves, Recipes | 2 Comments
How can you not love lemon curd? It’s tangy, sweet, fruity, creamy — it’s like summer in a jar. I was so excited to make homemade lemon curd for the first time and, although it seems like it might be complicated, it was really quite easy. There are, of course, many recipe variations out there, with different proportions of lemon, sugar and eggs. Some (yes you, Delia), include cornflour, which seems a bit bizarre to me. I used The Pink Whisk’s recipe for Super Zingy Lemon Curd.