Ingredients
Raspberry Sauce
- 1 ¼ cups (150g) frozen raspberries
Curd Base
- ¼ cup + 2 tablespoons (75g) granulated sugar
- ½ – 1 tsp corn starch (use 1 tsp for a thicker set)
- 1 large egg
- 1 large egg yolk
- 3 tbsp (45ml) freshly squeezed lemon juice
- 3 tbsp (42g) unsalted butter, cubed
Instructions
- Make the raspberry sauce: Add the frozen raspberries to a 1-quart stainless steel saucepan and cook over medium heat for 5-8 minutes until the berries are completely softened and have released their juices. Pass the cooked raspberries through a fine sieve into a bowl or jug to remove the seeds. Use a spatula or the back of a spoon to press the pulp and extract around ⅓ cup (80ml) of thick raspberry sauce, scraping the bottom of the sieve frequently to gather all the pulp.
- Prepare the curd base: In another small saucepan, combine the egg, egg yolk, and sugar, whisking until smooth and evenly blended. Whisk in the corn starch until fully dissolved. Add the freshly squeezed lemon juice and continue whisking. Next, whisk in the thick raspberry sauce until well combined.
- Cook the curd: Add the cubed unsalted butter to the mixture, then place the saucepan over medium-low heat. Stir constantly for 7-10 minutes until the curd thickens to a pudding-like consistency and reaches approximately 85°C (185°F) on a thermometer. It will start to bubble gently. If thickening takes too long, increase the heat slightly but be cautious to avoid cooking the eggs by stirring continuously.
- Cool and store: Remove the saucepan from the heat and pour the finished raspberry curd into a bowl or heat-proof container. Cover the surface directly with plastic wrap or cling film to prevent skin formation. Allow it to cool completely at room temperature, then refrigerate for at least 2 hours or until fully set. The curd can be prepared in advance and stored in the fridge for 1-2 days.
- Note on consistency: Raspberry curd will be slightly runnier than traditional lemon curd due to the raspberry solids, so expect a soft, spreadable texture rather than a firm gel-like set.
Notes
- Use frozen raspberries measured by weight for accuracy.
- Adjust corn starch quantity depending on desired thickness; 1 tsp yields a thicker curd.
- Stir constantly during cooking to prevent eggs from scrambling.
- Ensure plastic wrap touches the curd surface to avoid skin formation.
- Raspberry curd is best chilled for at least 2 hours to set.
- Can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment/Spread
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
