Level: Easy
Yield: Makes about 2 1/4 cups; enough for 8 side servings
Nutritional Analysis (per serving 1 of 8): Calories 232; Total Fat 14 g; Saturated Fat 8 g; Carbohydrates 24 g; Dietary Fiber 2 g; Sugar 20 g; Protein 4 g; Cholesterol 131 mg; Sodium 77 mg
Total: 20 min
Active: 20 min
Ingredients
- 1 1/3 cups (175 grams) raspberries
- 5 eggs, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/8 teaspoon salt
- Finely grated zest of 1 lemon
- 8 tablespoons (1 stick / 115 grams) unsalted butter, at room temperature, cut into cubes
- 1/2 cup (120 milliliters) freshly squeezed lemon juice, strained
Directions
- Prepare a double boiler by bringing about an inch of water to a gentle simmer over medium heat in a medium saucepan.
- Place the raspberries in a resealable plastic bag or a small bowl and gently crush them.
- In a medium metal or glass bowl (this will sit atop the saucepan), whisk the eggs, sugar, salt, and lemon zest together. Set the bowl over the simmering water, ensuring the bottom doesn't touch the water, and continue whisking until the sugar has dissolved.
- Add the butter one cube at a time, allowing each piece to melt before adding the next; the mixture will start to thicken to a custard-like consistency.
- Stir in the lemon juice and the crushed raspberries and keep whisking until the curd thickens again, about 10 minutes, or until a candy thermometer reaches 165F.
- Pass the curd through a fine-mesh sieve, then press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Store any leftover curd in sterilized, sealed jars and refrigerate.
Variations
- Lemon & Lime Curd: Skip the raspberries and substitute 1/4 cup (60 milliliters) of the lemon juice with 1/4 cup (60 milliliters) lime juice, strained.
- Lemon & Passion Fruit Curd: Omit the raspberries and replace 1/4 cup (60 milliliters) of the lemon juice with 1/4 cup (60 milliliters) passion fruit juice; I enjoy the texture of the seeds and leave them in, but you can strain them out if you prefer.
Adapted and reprinted with permission from "Simple Cake" by Odette Williams, copyright 2019. Photograph by Nicole Franzen. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Whip up this vibrant Raspberry Lemon Curd in just 20 minutes! Bursting with tart lemon zest, juicy crushed raspberries, and silky custard texture, it's the perfect zingy spread to elevate your scones, cakes, or toast. Easy enough for beginners, this crowd-pleasing recipe yields creamy results that store beautifullyget cooking and taste the sunshine!
