Easy Raspberry Curd

Homemade Raspberry Curd

This raspberry curd is the perfect balance of sweet and tart. Made with just a handful of ingredients, it's a simple recipe that can come together in under 20 minutes. It pairs beautifully with cakes, tarts, Creamis (or ice cream in general), cheesecakes, and even on a roast chicken.

Ingredients

• 170g fresh raspberries
• 70g granulated sugar
• Zest of 1 lemon
• Juice of 1 lemon
• ½ stick (57g) unsalted butter
• 3 large eggs

Instructions

1. In a medium heatproof bowl, combine the raspberries, sugar, lemon zest, lemon juice, and butter. Add over top a pot of boiling water, and heat for 5–7 minutes, stirring occasionally, until the raspberries have completely broken down and released their juices and the butter has melted.
2. Blend the mixture using an immersion blender or strain the mixture until smooth. Return the smooth puree to the saucepan.
3. Whisk the eggs together in a separate bowl. Slowly whisk a small amount of the warm raspberry mixture into the eggs to temper them.
4. Gradually pour the tempered eggs back into the saucepan while whisking constantly.
5. Continue to cook over low to medium-low heat, stirring continuously with a silicone spatula, until the curd thickens enough to coat the back of the spatula, about 5–8 minutes.
6. Transfer the curd to a clean jar or bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
7. Refrigerate for at least 3–4 hours, or overnight, until fully chilled and set.

Nutrition Information

Entire recipe:

• Calories: 864
• Protein: 20g
• Carbohydrates: 88g
• Fat: 50g

Per tablespoon (recipe makes about 20 tablespoons):

• Calories: 43
• Protein: 1g
• Carbohydrates: 4g
• Fat: 3g