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–+ servings

Raspberry Curd

Print Recipe
Servings: 12 oz
Cuisine: Cookbook, Filling, Raspberry, recipe
Calories: 146
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pint fresh raspberries sub: 12 oz frozen raspberries
  • 3/4 cup granulated sugar
  • 1/8 tsp salt
  • 5 egg yolks
  • 5 tbsp butter cut into small chunks
  • 3 tbsp fresh lemon juice juice from 1 lemon

Method
 

  1. In saucepan, melt butter.
  2. Add: sugar, raspberries, salt, and egg yolks over med/high heat.
  3. Whisking constantly, heat to 170°F.
  4. Remove from heat, whisk in butter one small piece at a time.
  5. Allow to cool to room temperature, add lemon to taste.
  6. Pour into jar, cover, and refrigerate.

Nutrition

Calories: 146kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 101mgSodium: 63mgPotassium: 72mgFiber: 3gSugar: 17gVitamin A: 300IUVitamin C: 16.5mgCalcium: 20mgIron: 0.5mg

Notes

Adapted from www.smells-like-home.com

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