raspberry curd

August 24th, 2009

I picked up some of the last raspberries of the season last week and just because I knew they were headed out, I picked up an extra box for good measure. Then they sat in the fridge just waiting as I searched for the perfect recipe. I’m happy to say that just as I was about to put them in the freezer, I found one heck of a recipe to extend their lovely flavor at least a couple more weeks. Raspberry curd is one thing that I’ve never made, in fact, I’m not sure that I’ve made any curd before. Whatever the case, this recipe won me over… especially when paired with pancakes.

Curd is basically a mixture of a lot of egg yolks, butter, some sugar and the zest and juice from a citrus fruit, most commonly lemon. The recipe I was using called for lemon, but I thought lime would be an interesting partner for the raspberries, so lime it was. After a little time on the stove, the base of this curd was ready. To incorporate the raspberries, I gave them a whiz in the food processor and then strained the seeds through a sieve. What was left was a lovely magenta sauce that I folded into the cooled lime curd.

Now, you need something to pour the curd over so I whipped up a batch of silver dollar pancakes and topped them off with the raspberry curd. Oh sweet goodness. Aaron and I just sat in breakfast glory. This stuff will take your breakfast experience to a new level. The curd was smooth and friuty and sweet with a little bit of tart in there. Now my only problem is figuring out what else I’m going to put it on.

raspberry curd
adapted from everyday food september 2009
if you’d like to use over pancakes try this recipe

1 cup sugar
1 tablespoon grated lime zest
1/4 cup lime juice
8 large egg yolks
1/4 teaspoon coarse salt
1 1/4 sticks butter (10 Tablespoons), cut into 1/2 inch pieces
1 cup fresh raspberries

1
In a medium saucepan, off heat, whisk together the sugar, zest and egg yolks; whisk in lime juice and salt.
2
Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon. Small bubbles will form around the edges of the pan, about 5 minutes. Do not boil.
3
Remove from heat and continue to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
4
Meanwhile, purée 1 cup raspberries in a blender or food processor. Strain through a fine-mesh sieve into a bowl and discard solids.
5
Once curd has cooled, fold raspberry purée into it.

Store in refrigerator in an airtight container for up to 2 weeks.

Comments: 12 Total

  1. Jennifer

    August 24, 2009 at 7:58 am

    Off to pick raspberries this afternoon. Saw this recipe in EF – I may have to give it a shot, too.

  2. Niki

    August 24, 2009 at 8:04 am

    You should put it b/w a vanilla layer cake. Or even brush it on top of a fresh fruit tart. Or make a fruit bruschetta, using the curd to make the fruit stick to the grilled bread.

    Or you can just send it to me so I can do all those things myself :)

  3. Allyson

    August 24, 2009 at 10:58 am

    Oh great idea! It would be amazing with blueberries I bet. Over blueberry pancakes!

    Well I just got excited about dinner tonight.

  4. Nancy

    August 24, 2009 at 4:44 pm

    What about on scones!

  5. Kelly

    August 24, 2009 at 9:05 pm

    oh you all have awesome ideas! nancy, this stuff over scones sounds amazing!

    i put some over my toast this morning… so awesomely delicious!

  6. life according to celia

    August 25, 2009 at 12:27 am

    ok, this is just craziness! can i move in with you and just turn into a plump, happy girl? please??

    anyway, raspberry curd… i would probably eat it straight out of the jar, but i bet it would be lovely spooned over a really rich chocolate cake, or a citrusy panna cotta. or, how about grabbing a baguette, some epoisse and some moscato to pair with it and calling it a day…

  7. d

    December 19, 2009 at 1:03 am

    Use as a topping for cheesecake. Loved your pics. Can’t wait to try. Thank you!

  8. links london

    April 6, 2010 at 9:10 pm

    Thank you! sf

  9. Cloud computing stocks, Cloud computing

    December 6, 2011 at 12:27 pm

    Thank you for some other informative website. The place else may I get that kind of information written in such a perfect approach? I’ve a mission that I’m simply now working on, and I have been on the glance out for such information.

  10. Camille Mednick

    March 26, 2012 at 2:19 am

    I have to say that for the last few of hours i have been hooked by the impressive articles on this website. Keep up the wonderful work.

  11. Magaret

    July 25, 2013 at 12:41 pm

    You’re so awesome! I do not think I have read anything like this before. So great to discover someone with some genuine thoughts on this subject. Really.. many thanks for starting this up. This website is something that’s needed
    on the web, someone with a little originality!

  12. league of legends wiki

    April 23, 2014 at 9:52 pm

    The game continues to ake the genre by storm with itss 5 million dollar
    prize pool for the 2012 game circuit. Changing Ravage’s damage to physical will reduce some of Evelynn’s burst, but our core focus is on
    the Hate Spike change. Summary: We’re lowering Burnout’s
    overall damage and Flame Breath’s damage att earlier levels.

Leave a Reply