This is my second confession: I am sadly addicted to making curd. You all are gonna have to just *coughdealcough* put up with me for the time being.

This curd is a gorgeous orange color from the raspberries. I used fresh berries, pushed through a strainer – I feel this allows for a more concentrated juice. You’re welcome to add a bit more sugar/honey, but I found the curd to be lovely without the additional overpowering sweetness. But then again, I’m currently off of sugar, so it may not taste that sweet to you. Still, give it a go.

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Lemon Raspberry Curd

based on this recipe from 101 Cookbooks

1/2 cup of lemon juice {fresh squeezed juice – use 1 cup and simmer down to concentrate the flavor}

5 tablespoons unsalted butter {room temp}

1/4 cup honey or 1/2 cup granulated sugar

2 large egg yolks {room temp}

2 large eggs {room temp}

1/8 teaspoon fine grain sea salt

1 tablespoon fresh squeezed raspberry juice

1 tablespoon thinned vanilla extract {half extract and half filtered water. You may use a ratio with more extract if you’d like but I preferred not to overwhelm the flavor of the fruit juices}

 

Cream butter in a medium stainless steel bowl. Add sugar, and beat both till fluffy and light. Add yolks and eggs (one at a time), beating well after each addition. Stir (do not beat) in the salt, then slowly stir in lemon juice, raspberry juice, and thinned vanilla extract, working in each addition.

Use a small saucepan filled 1/3 of the way with water along with your stainless steel bowl to create a makeshift double-broiler. Bring water to a simmer and place bowl of curd on top. Stir constantly for about 10 minutes (make sure you’re heating the curd slowly enough that the granulated sugar, if used, will dissolve). When curd begins to thicken and coat your spoon, pull it off the heat. (For accuracy, the temperature reading would be 158F-166F.) After pulling it off the heat, stir it for about another minute, then separate the stainless bowl from the saucepan. Allow curd to cool (as it does so, it will thicken quite a bit).

If you ended up with lumps (you shouldn’t), feel free to strain it. Keep refrigerated for a week or frozen for up to a month. This curd is yummy both warm and cold, but it will be much thicker once refrigerated for a few hours.

 

Happy Tuesday, friends!

 

Amanda

Hi. I’m Amanda. I love writing, traveling and Jesus, although you’ll also find that I appreciate good food and good photography. When I’m not working on homework, you’ll probably find me reading a good book or volunteering/working at whichever library I happen to be closest to.