![Golden Raspberries, Lime, Egg Yolks](https://suburbanfeast.com/wp-content/uploads/2021/09/Golden-Raspberries-Lime-Egg-Yolks.jpg)
I really had not intended to make a golden raspberry curd but sometimes things don’t work out as planned.
I managed to score some late Summer golden raspberries during my latest foray to my local Tuesday farmers market. I wanted to use them as an after-school snack for my daughter. When I got them home and tasted them I realized they were going to be too tart for my sweet-toothed girl.
Inspiration hit. With 4 fresh egg yolks sitting the fridge, I thought immediately about a curd. Afterall, what else do you make with just egg yolks? ( The yolks were leftovers from an Italian meringue I had made a few days earlier.)
I’ve made lemon curd before using this excellent and easy recipe, which I decided to modify to suit the raspberries.
![Boiling Golden Raspberries](https://suburbanfeast.com/wp-content/uploads/2021/09/Boiling-Golden-Raspberries.jpg)
Getting the Raspberry Flavor Without the Seeds
First, I knew I had to extract as much flavor from the raspberries as I could without getting seeds and pulp in the juice. Instead of juicing them I thought it would be easier to simply boil them in some water briefly, mash them, then strain them in a fine mesh strainer. This worked well and I was able to get a little over a third of a cup of raspberry juice for my efforts. (The source recipe specified the same amount of lemon juice.)
![Golden Raspberry Juice](https://suburbanfeast.com/wp-content/uploads/2021/09/Golden-Raspberry-Juice.jpg)
Cutting the Sweetness of the Golden Raspberry Curd
Next, I cut the amount of sugar in the source recipe from 2/3 cup of sugar to 1/2 a cup. Less sugar would compensate for the sweeter fruit. Although these raspberries were pretty tart they were not nearly as sharp as lemon juice.
Finally, I also decided to add a very small amount of lime zest to the curd, only 1/4 of a teaspoon. My hope was the zest would add a little depth and some extra punch to the flavor without overpowering the raspberry flavor.
![Cooking Curd](https://suburbanfeast.com/wp-content/uploads/2021/09/Cooking-Curd.jpg)
Cooking the Golden Raspberry Curb
I added the cooled raspberry juice to a homemade double boiler with the sugar, zest, egg yolks and a pinch of salt and started whisking away. The source recipe says whisk for 10 minutes so I set my timer for 8 and began to work. When the timer chirped I decided the curd was still too runny. I kept whisking another 7-8 minutes, after which the curd reached a fairly thick consistency. The source recipe says to whisk it to a consistency of hollandaise, and I thought more about the light brown gravy I make at Thanksgiving. Thick enough to not be too runny, but thin enough to pour.
Once it reached this stage I took it off the heat and whisked in the rest of the butter.
![Raspberry Curd in Jar](https://suburbanfeast.com/wp-content/uploads/2021/09/Curd-in-Jar.jpg)
About That Color …
When all the butter was incorporated, I stood back and took a look. I’m not going to lie, I was pretty disappointed in the color. It was definitely a lot browner that I had anticipated. It almost looked like peanut butter. I could have added something to make the color more vibrant and appetizing. However, I don’t have a lot of experience mixing colors in food. And I know from experience in painting and art that mixing too many colors makes very unfortunate colors. So I decided to leave it alone. If you have any suggestions on improving the color, I’m all ears.
![Curd On Bread](https://suburbanfeast.com/wp-content/uploads/2021/09/Curd-On-Bread.jpg)
How Did the Golden Raspberry Curd Taste
The good news is despite its unfortunate color, the curd tasted really, really good. It has a nice raspberry forward flavor and because we cut the sugar down a bit it does not come off as too sweet. It also does not hit you with that same sharp lemon curd kapow. This is a more subtle flavor, where you can taste all the ingredients of the curd. It’s a different but still very pleasant flavor.
If you make it, let me know how it goes and especially let me know if you get the color better!
![Raspberry Curd in Jar](https://suburbanfeast.com/wp-content/uploads/2021/09/Curd-in-Jar-500x500.jpg)
Golden Raspberry Curd
Equipment
- Double Boiler or Homemade equivalent
Ingredients
- ⅓ cup Juice of golden raspberries or red raspberries (Made from 2 cups of the whole fruit) I made this with raspberries that were a bit more tart than expected.
- ½ cup Granulated sugar
- 4 Egg yolks
- ¼ tsp Lime zest Optional - I was looking for more depth
- ¼ tsp Salt
- 6 tbsp Unsalted butter at room temperature, cut into 1 tbsp slices
Instructions
- Add 2 cups fresh golden raspberries (or red) to saucepan with ½ cup of water and bring to a boil. Reduce heat and cook for 5 minutes, mushing raspberries into a pulp. Strain juice into bowl using fine mesh strainer and cool.
- Add egg yolks, cooled raspberry juice (1/3 cup), sugar, lime zest, and salt to double boiler or to glass bowl over a boiling pot of water. Whisk continuously for 10-15 minutes until curd has thickened to a consistency that resembles a thinner brown gravy. Keep whisking this but you can do it gently.
- Remove from heat and beat in room temperature butter 1 tbsp at a time until each has fully melted.
- Pour into airtight jar (like a mason jar) and cover or cover top of curd with plastic wrap and refrigerate until cold and set - about 2-3 hours.