EASY
RaspberryCurd
oh so pink
and pretty!
GET STARTED
Add the raspberries, sugar, and lemon juice to a saucepan.
STIR
stir as the sugar dissolves and the berries soften.
ADD THE EGGS
The eggs are the main thickener in raspberry curd. Cook the eggs until at least 160 F.
KEEP STIRRING!
Continue stirring as the eggs cook and the mixture thickens.
ADD THE BUTTER
Butter provides a silky, smooth texture for your curd.
STRAIN THE CURD
Straining removes the seeds and any lump in your raspberry curd.
STRAIN THE CURD
Stirring with a small spatula helps push the mixture through the strainer.
ENJOY!
Raspberry curd is wonderful with scones, on toast, atop ice cream or yogurt, or as filling in cakes.
Holly Baker
Find this idea and many more on Holly's site, A Baker's House. www.abakershouse.com