LUSCIOUS RASPBERRY CURD RECIPE - FLOURING KITCHEN
This raspberry curd is rich, silky smooth and full of raspberry flavour with a little hint of lemon. It's so easy to make!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a heavy bottomed saucepan, whisk the egg yolks and granulated sugar until the sugar just starts to dissolve and it becomes a little lighter in colour.
- Add the frozen raspberries, lemon juice, and butter into the egg yolks and heat on medium-low heat, stirring constantly.
- Heat until it comes to a simmer and thickens, for about 10 minutes. Keep stirring so it doesn't burn.
- Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds. Add the lemon zest for more lemon flavour into the strained curd and stir.
- Transfer the curd into a bowl or jar and place a piece of plastic film or parchment paper right onto the surface so that the curd doesn't form a film.
- Refrigerate for at least 1 hour or until cold.
- Enjoy! Transfer to a jar or an airtight container. The curd will keep well in the fridge for up to 5 days.
- Serve with toast, scones, or with just a spoon.
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