Did you know you can make a curd with something other than lemons? This tart raspberry curd can be enjoyed on its own, baked into raspberry bars, sandwiched between cake layers, or mixed into your morning yogurt. With raspberry season upon us, it’s the perfect time to cook up something new!
Yield: About 2 ½ cups
24 oz fresh raspberries (4 standard clamshells)
2/3 cup granulated sugar
1/4 cup water
4 dried hibiscus flowers (optional)
2 tablespoons cornstarch
4 egg yolks
1/3 cup sugar
1/3 cup lemon juice (about 1 large lemon)
1 teaspoon salt
5 tablespoons unsalted butter
- Combine raspberries, 2/3 cup sugar, water, and dried hibiscus flowers (if using) in a medium-sized pot. Bring mixture to a boil over high heat. Cook for 10-15 minutes, mashing berries and scraping down sides often. Once the mixture is slightly thickened, remove from heat and let cool for 5 minutes. If hibiscus flowers were used, pick out and discard.
- In a small bowl, whisk together egg yolks and cornstarch until no lumps remain. Set aside.
- Transfer cooked raspberry mixture to a blender and puree until smooth. There will still be seeds, but they will be strained out later.
- Pour pureed mixture back into the same pot as before. Add the egg mixture, 1/3 cup sugar, 1/3 cup lemon juice, and 1 teaspoon salt. Cook over medium heat, stirring constantly until mixture is thickened (about 5 minutes). If mixture bubbles while cooking, turn heat to medium-low.
- Add butter one tablespoon at a time, stirring until completely dissolved. Once all 5 tablespoons have been incorporated, remove from heat and strain through a fine mesh strainer. Discard seeds. Let the curd cool, then refrigerate in an airtight container. Use within 3-5 days or freeze for up to 1 month.