Golden Raspberry Curd
Making a curd with late summer golden raspberries, which were a little more tart than expected.
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.
Notes
I really used a light hand with the lime zest. I just wanted a hint of it and did not want it to overpower the raspberry flavor.
Also, I used a little less sugar than the source lemon curd recipe because the raspberries are not very tart.