Raspberry Curd

I guarantee that you'll be returning to the fridge throughout the day for a cheeky spoonful of this curd. Slather it on a slice of cake or gift a jar to a friend; either way, you'll be happy this recipe makes a little extra. When making curd, measure everything beforehand and have it at the ready. Using a double boiler is an insurance policy to prevent scrambling the eggs, and continual whisking is a must.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: Makes 2 1/4 cups; enough for 8 to 10 side servings
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Ingredients

1 1/3 cups (175 grams) raspberries

5 eggs, at room temperature  

3/4 cup (150 grams) granulated sugar  

1/8 teaspoon salt  

Finely grated zest of 1 lemon  

8 tablespoons (1 stick/115 grams) unsalted butter, at room temperature, cubed  

1/2 cup (120 milliliters) freshly squeezed lemon juice, strained 

Directions

  1. To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
  2. Place the raspberries in a resealable plastic bag or small bowl and crush them.  
  3. Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.  
  4. Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.  
  5. Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.  
  6. Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge. 

Cook’s Note

Variations: Lemon and Lime Curd: Omit the raspberries. Replace 1/4 cup (60 milliliters) of the lemon juice with 1/4 cup (60 milliliters) of lime juice, strained. Lemon and Passion Fruit Curd: Omit the raspberries. Replace 1/4 cup (60 milliliters) of the lemon juice with 1/4 cup (60 milliliters) of passion fruit juice. I like the crunch of the seeds, so I keep them, but you can strain the juice if you prefer.

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