Raspberry Curd
Makes about 1½ cups
  • 3 cups frozen raspberries*
  • ½ cup sugar
  • 1 lemon, zested and juiced
  • 3 egg yolks
  • 3 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter
  1. In a medium saucepan, combine raspberries, sugar, and lemon zest and juice over medium heat. Bring to a boil, and reduce heat to medium-low. Simmer for 5 minutes. Transfer mixture to the container of a blender. Process until smooth, and strain through a fine-mesh sieve; discard solids. Return mixture to saucepan, and increase heat to medium.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and salt. Add about ¼ cup hot raspberry mixture to eggs, whisking constantly. Add egg mixture to remaining hot raspberry mixture. Cook over medium-high heat, whisking constantly, until thickened, 5 to 7 minutes. Remove from heat, and add butter, 1 tablespoon at a time, whisking to combine between each addition. Refrigerate before using, at least 2 hours. (Curd will keep in refrigerator for up to 1 week).
*Frozen raspberries yield a beautiful, bright red color. Fresh raspberries are fine to use, but the color will be a bit more muted.
Recipe by Cottage Journal at https://www.thecottagejournal.com/spring-lunch-menu/