Ingredients
- Fresh or frozen raspberries: 1 1/2 cups
- Granulated sugar: 3/4 cup
- Large eggs: 3 whole
- Large egg yolks: 2
- Unsalted butter: 1/2 cup (1 stick), cut into 8-10 cubes
- Fresh lemon juice: 1 tablespoon
- Salt: 1/8 teaspoon
Instructions
- Step 1: In a small saucepan, combine the raspberries and half of the granulated sugar. Cook over medium heat, stirring occasionally, until the berries break down and become syrupy (about 5-7 minutes). Press the mixture through a fine-mesh sieve using a spatula to extract 3/4 cup of smooth raspberry puree, discarding the seeds and pulp.
- Step 2: Whisk the whole eggs, egg yolks, the remaining sugar, and the salt together in a medium, heatproof bowl until combined. Whisk in the prepared raspberry puree and the lemon juice.
- Step 3: Set the bowl over a saucepan filled with simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture for 8-12 minutes until it thickens significantly and reaches 180°F (82°C), or until it is thick enough to coat the back of a spoon.
- Step 4: Remove the bowl from the heat and immediately whisk in the cold cubes of butter, one cube at a time, until completely melted and smooth.
- Step 5: For an ultra-smooth curd, strain the hot mixture one more time through a clean fine-mesh sieve into a clean jar or storage container. Place a layer of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Step 6: Allow the curd to cool slightly at room temperature, then transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, until fully set and thick.
Notes
- For best flavor and texture, store your curd covered tightly in the refrigerator for up to 7 days, or freeze it in a freezer-safe container for longer storage.
- Curd is best served chilled or at room temperature, but if you need to loosen it, briefly whisk or gently warm a small portion in the microwave using short 5-second intervals.
- Beyond spreading on scones, use this jewel-toned curd as a delightful filling for thumbprint cookies or swirled into whipped cream to create a quick mousse.
- To ensure your curd sets smoothly without any scrambled bits, maintain continuous whisking during the double boiler phase and immediately remove the bowl from the heat once it hits 180°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American