Delicious Raspberry Curd; a berry take on traditional lemon curd which has just as much flavour and will eternally remind me of summer. Perfect for cakes and desserts, or just on its own straight from the jar.
In a previous post about Lemon Curd, I explained how ‘curd’ was this mysterious being… so tasty but I thought far too hard to actually make yourself. Well, once I had made Lemon Curd a few times, mostly successfully (once it ended up like scrambled eggs… that was a disaster!), my confidence grew and I started to think about what other kinds of curds could be made – and it seems the options are endless!
Of course with my love of raspberries, Raspberry Curd was going to be the first one I tried, and it’s one I go back to making every summer. And what makes making Raspberry Curd even better than Lemon Curd? Raspberry picking! I often double this recipe which then requires a lot of raspberries, so I use this as an excuse to go to a pick your own farm and pick a huge amount of fruit. I still remember going strawberry picking with my family when I was little, and I think it will forever be one of those summer activities that brings out the child in me… As I obviously sneakily ate a few as I went round!
Raspberry Curd can be used just like Lemon Curd; it’s great as a tart or cake filling, spooned over ice cream, turned into a delicious buttercream, or just eaten straight from the jar. You can use them a filling in my Raspberry Meringue Cupcakes, and I have a few more recipes coming over the next few weeks which feature this delicious Raspberry Curd.
Makes 2 and a half 350ml jars. Takes 35 minutes.
Recipe adapted from Waitrose online – http://www.waitrose.com/home/recipes/recipe_directory/r/raspberry_curd.html
- 175g raspberries, washed and dried
- 1 heaped tsp cornflour
- 3 eggs
- 200g caster sugar
- Zest of 1 lemon
- Juice of 4 lemons
- 100g dairy free butter
- Sterilise the jars – option 1 – wash the jars with a clean sponge in hot soapy water, spread them out on a baking tray and put into a cold oven. Heat the oven to 140 degrees and leave in there for 15 – 20 minutes. When done the jars should be hot and completely dry. Turn the oven down to 100 degrees and leave in there until needed. Wash the lids with soapy water, and then pour over boiling water from the kettle. Carefully pick up each lid and leave to air dry on a clean tea towel.
- Sterilise the jars – option 2 – put the jars in the dishwasher on a hot cycle, aiming for the cycle to finish about 10 minutes before you need them (this ensures they are completely dry). Take out of the dishwasher and use immediately. Wash the lids with warm soapy water, and then pour over boiling water from the kettle. Carefully pick up each lid and leave to air dry on a clean tea towel.
- In a blender, puree the raspberries until smooth (add a bit of the lemon juice if needed to get it going). Set aside.
- In a small bowl or glass add 1 tbsp of the lemon juice to the cornflour and mix until smooth.
- In a medium sauce pan off the heat, lightly whisk the eggs and then add the cornflour, caster sugar, remaining lemon juice and zest and the butter. Push the pureed raspberries through a sieve into the pot, discarding the seeds and any pulp.
- Put the saucepan over a very low heat whilst whisking constantly – don’t worry, the butter will eventually melt down. (tip: Don’t be worried if the mixture gets near boiling point – when little bubbles start appearing at the sides. Simply turn the heat down or take the pot off the heat for 30 seconds. Although the cornflour makes the mixture more stable and able to hit higher temperatures without curdling the eggs, you don’t want it to boil)
- Keep whisking for 10 – 15 minutes until the curd starts to thicken. It is ready when it coats the back of a wooden spoon. (tip: Coating the back of a spoon means the mixture can still drip off the spoon but only slowly. If you run your finger through the middle it should leave a clean line and hold this shape if you turn the spoon around)
- After removing the jars from the oven, carefully pour the curd into each jar, and screw on the lid gently (tip: don’t do the lid too tight, as the jars cool the lid will become tighter).
- Leave to cool completely, then store in the fridge – Unopened for up to 3 months, opened for 1 month.