I have a new found passion…eating curd.
But to eat curd, I must make curd.
After making my first batch of lemon curd, I was in love. The silky smooth texture and tart flavor had me hooked. Not to mention the incredibly easy recipe!
I wondered if it was possible to make curd out of other fruits. So I did a little research, and found this recipe from BeanTownBaker.com. I made a few tweaks here and there, but the recipe is a winner.
I am so glad I found this recipe for raspberry curd. It is addicting. Even more so then lemon curd! If you don’t believe me, try it for yourself.
Recipe note: this does not thicken like lemon curd! If you do want to thicken it up you can whisk in some softened gelatin at the end. You could also try adding a little of the liquid gelatin you can find in the canning section at your local grocery store.
How to Make Organic Raspberry Curd
6 tbsp organic unsalted butter, at room temperature
10 oz bag frozen organic raspberries (thawed) – or fresh if you can find them!
4 large egg yolks, lightly beaten
3/4 cup sugar
pinch of salt
- Make sure the raspberries have thawed completely. Slightly mash with a fork. Press the raspberries through a strainer to separate the seeds. I ended up with about 1 cup of organic raspberry juice.
- Using your electric mixer beat together the butter and sugar. Slowly pour in the egg yolks, and mix until everything is combined.
- Add in the fresh raspberry juice, and salt. Mix together then pour into a small saucepan.
- Set the burner temperature to low, and melt the butter.
- Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring. Cook for 10-15 minutes, or until the temperature has reached 170º F.
- Once the mixture is fully cooked, remove from heat and continue to stir for about 5 minutes while the curd cools. Once the curd has cooled, fill your desired containers and cool. Makes about 1 pint sized jar full.