Lemon Raspberry Curd
Lemon Raspberry Curd is a delightful sweet-tart spread that elevates any dish it graces. Its vibrant combination of fresh lemon and juicy raspberries makes it an irresistible treat, perfect for brightening up breakfasts or desserts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 eggs
- 2 cups sugar
- 2 cups raspberries (fresh or frozen)
- 1/2 cup lemon juice
- Zest from one large lemon
- 1 stick unsalted butter (cut into pats)
Instructions
- Whisk together sugar and eggs until well combined.
- In a saucepan over medium-low heat, combine raspberries, lemon juice, and zest. Cook for about 5 minutes until raspberries break down.
- Add the sugar and egg mixture to the saucepan, whisking continuously for about 2 minutes.
- Stir frequently until the mixture thickens (around 5 minutes).
- Add butter and stir until melted and combined.
- Strain the mixture to remove solids for a smooth texture.
- Refrigerate until cold (at least 4 hours) before serving.
Nutrition
- Serving Size: 1/12 of recipe (approx. 45g)
- Calories: 130
- Sugar: 20g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg
Find it online: https://www.kitchenstorydaily.com/lemon-raspberry-curd/