My photos for this post are lacking, I’m sorry about that. But the raspberry curd was perfect for a special cake I made for my director’s retirement cake.
It is perfectly tart, rich, and maybe most fantastic, it’s raspberry– without the seeds!
What You Need:
12 oz. frozen raspberries, defrosted (or fresh)
3/4 cup unsalted butter (1 1/2 sticks)
3/4 cup sugar
2 Tbsp. lemon juice
7 egg yolks
Yield: 2 1/2 cups
adapted from Good Life Eats. (I wanted it to be thicker than the batch I made following her recipe, so I increased the butter and egg.)
Defrost the raspberries. Melt butter in a small saucepan over medium heat. Add remaining ingredients. Stir frequently.
Cook until curd is thick,and a stripe wiped on the spoon holds its shape. (I used a thermometer to double-check that the curd cooked past the egg-safe temperature of 160-degrees (F). It cooked to between 180-190 degrees (F).)
Strain through fine mesh sieve. Lay plastic wrap directly on top. Refrigerate overnight.
Serve as a topping for biscuits, cookies, ice cream, or as a fantastic cake filling!