Raspberry Curd

FOODISTA
5Ingredients
40Minutes
720Calories

Ingredients

US|METRIC
  • 3 cups raspberries
  • 1 cup lemon juice
  • 1 cup sugar (* see note)
  • 1 cup unsalted butter
  • 3 egg yolks
  • Remove All from Shopping List

    Directions

    1. Puree the raspberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.
    2. Place the strained raspberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the raspberry mixture to the egg yolks and blend well.
    3. Pour the egg yolk and raspberry mixture into the saucepan with the rest of the raspberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate.
    4. Raspberry curd will keep up to 10 days in the refrigerator.
    Discover more recipes from Foodista
    Did you make this?

    NutritionView More

    720Calories
    Sodium1% DV15mg
    Fat78% DV51g
    Protein8% DV4g
    Carbs23% DV70g
    Fiber32% DV8g
    Calories720Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat30g150%
    Trans Fat
    Cholesterol280mg93%
    Sodium15mg1%
    Potassium280mg8%
    Protein4g8%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber8g32%
    Sugars56g112%
    Vitamin A35%
    Vitamin C100%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.