I love this time of the year, Christmas and holiday time is just around the corner and we are spoilt for choice with lots of delicious summer berries! I’ve always had a bit of a soft spot for raspberries, they’re just so delicious and they pair beautifully with so many baked goods - I couldn’t think of a more perfect time of the year to whip up a few batches raspberry curd to add to your cakes, cupcakes or even give as a gift for the baker in your family. x
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1 cup white sugar
1 tablespoon lemon zest
1/4 cup fresh lemon juice
8 egg yolks - save the egg whites for another use, like meringue kisses!
1/4 teaspoon salt
140g unsalted butter, cut into cubes
1 cup raspberries
In a medium saucepan, off heat, whisk together sugar, zest and egg yolks. Then whisk in lemon juice and salt. Add the butter and heat saucepan over a medium/high heat. Continue whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan. Do not boil. Remove the pan from heat and continuing to whisk for a little longer, the longer that you whisk while off heat the silkier the curd will be. In a blender, puree the raspberries and and gently fold into the cooled curd - you can strain the raspberries through a sieve to remove any seeds if you want. Place the raspberry curd into a steralised jar and keep in the fridge for up to one month.