Tuesday, July 2, 2013

Raspberry Curd

Yield: Approx. 12oz.

  • 1 pint fresh raspberries or 12oz. frozen raspberries
  • ¾ c. granulated sugar
  • ⅛ t. salt
  • 5  egg yolks
  • 5T butter, cut into small pieces
  • juice of one lemon

  1. In saucepan, melt butter.
  2. Add: sugar, raspberries, salt, and egg yolks over med/high heat.
  3. Whisking constantly, heat to 170°F.
  4. Remove from heat, whisk in butter one small piece at a time.
  5. Allow to cool to room temperature, add lemon to taste.
  6. Pour into jar, cover, and refrigerate.

Adapted from www.smells-like-home.com

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