Whatever you liken this to, you’re going to like it!
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So, you may be asking yourself, exactly what is curd? And it sort of depends. It conjures up visions of old-timey lemony custard-type desserts. And that wouldn’t be wrong. Think of this as a sweet but tart topping for cheesecakes or ice cream. It’s also a nice filling for sponge cake or shortcakes. It even could feature as part of a tea party, topping your English muffins, or it could be piped into freshly fried donuts – the possibilities are endless.
With this Raspberry Curd, you’re going to love the sweet and tangy taste, and the texture is so smooth and velvety, providing the perfect complement to cheesecake or other delights. It turns a good treat into a fantastic, memorable one.
Some sort of magic happens when the raspberries, sugar, and eggs are cooked with the lemon and lemon zest, creating this smooth concoction that is huge on taste. Your biggest problem will be to not just eat it with a spoon, while warm!
Try it as a topping for this Chocolate Paleo Zucchini Bread or this Cinnamon Banana Bread. These Chocolate Crepes would certainly be memorable with the addition of Raspberry Curd. Lemon is used in this recipe, and as lemon and raspberry pair well I would try it as a dip for these Baked Donuts with Lemon and Poppy Seeds.
Is Raspberry Curd Healthy?
This is a topping or filling for other foods, typically. As such, it’s a sweet treat, consumed in moderation. Not exactly healthy but good for the soul! The raspberries, lemons, and eggs do add some nutritional value, and certainly add a lot of taste. Like pucker-up, my mouth is watering sort of taste.
What’s the difference between curd and custard?
Whilst it might seem a bit like a custard, there’s no milk (or any dairy products for that matter) in this curd. Instead, curd is a sweet treat that sort of bites you back, with its strong tang. The lemon juice and zest is what helps it to turn to curd, with the acidity of the citrus. Fruit curds originated in England in the 1800s, with lemon curd, which was used much in the same way as this would be.
INGREDIENTS
- 12 ounces fresh raspberries
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest (optional)
- 1/2 cup unsalted butter, cubed
INSTRUCTIONS
Whisk
Combine eggs, yolks, and sugar.
Cook
Add raspberries and lemon, cook and strain.
Thicken
Cook strained mixture until thick, then add butter.
Devour!
FAQs & Tips
The curd will form a skin on the surface rather quickly, which is unappetizing for the curd’s intended uses as a filling or topping. The way to prevent this is to press plastic wrap onto the surface. After applying the plastic wrap, store the curd for up to 5 days in the refrigerator in an airtight container. It can also be frozen in a freezer-safe container for up to a year. Thaw in the refrigerator to use.
Frozen berries are very close in quality to fresh, and can be used in this recipe. This curd is a good way to use some of a large berry harvest, and freeze for use throughout the year.
There’s no way to remove seeds from raspberries other than straining or pushing through cheesecloth. They won’t cook out. They’re not terrible, but not desirable for a delicate recipe like curd.
Serving Suggestions
A tiny drizzle of raspberry curd on these Tropical Paleo Lemon Bars would be heavenly! As an option for special occasion pancakes, try it on these Perfect Pancakes for Two. I never met a shortbread cookie that I didn’t like. A little smear of this curd to hold two Shortbread Cookies together over a cup of coffee is like a little slice of heaven. Another bit of divine intervention is chocolate and raspberry together. These Healthy Chocolate Chip Muffins are just screaming to be dipped in a bit of raspberry curd.
Ingredients
- 12 ounces fresh raspberries
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest optional
- 1/2 cup unsalted butter cubed
Instructions
- In a saucepan, whisk together eggs, egg yolks, and sugar until smooth.
- Add raspberries, lemon juice, and zest to the saucepan and cook over medium heat, stirring constantly until the raspberries break down, about 5 minutes.
- Strain the mixture through a fine mesh sieve to remove seeds, then return the strained mixture to the saucepan.
- Cook the strained mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon, approximately 5-7 minutes.
- Remove from heat and whisk in the cubed butter until fully incorporated and the curd is smooth.
- Transfer the curd to a jar or bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until set, about 2 hours.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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