Raspberry Curd
Summary
| Yield | |
|---|---|
| Source | High Street Victorian |
| Prep time | 15 minutes |
| Recipe Types | Sauces & Toppings |
Description
Ingredients
| 1 1⁄2 | pt | raspberries |
| c | sugar | |
| 4 | T | butter (unsalted) |
| 1⁄2 | t | lemon juice |
| 2 | eggs | |
| 2 | egg yolks, beaten |
Instructions
- Puree the raspberries and put them through a fine strainer to remove the seeds.
- Measure 1 1/2 c. puree, heat it in a non-corroding saucepan, and stir in the sugar and butter.
- Taste and add the lemon juice to taste.
- Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them.
- Return to the pan and cook over low heat, stirring constantly, until the mixture is thick--it should reach a temperature of 170°F.
- Chill
Notes
Serve with scones