I’m not exactly sure where my obsession to make raspberry curd came from… might have been something I saw pinned to Pinterest or it might have been a recipe on one of the dozens of blogs I follow. But, for the last 2 weeks I’ve been dreaming non-stop about making it! I made lemon curd
a while back and used it to fill cupcakes, it was amazing… so I was pretty sure that raspberry curd would be amazing too!
A few days ago, my family and I stopped at a roadside tent to buy some fresh local German raspberries and I hid them away in my refrigerator so no one would eat them. This morning, I got them out and made the most delicious curd I’ve ever tasted!
The recipe is really quite simple and it only took about 15 minutes to make!! I’m going to use this raspberry curd as a filling for dark chocolate cupcakes I’ll be making later this week. YUM!
- 8 Tbsp (1 stick), unsalted butter
- 2 1/2 cups fresh or frozen raspberries
- 6 medium egg yolks, lightly beaten
- 3/4 cup sugar
- 1/8 tsp salt
- 2 Tbsp Lemoncino liquor (or fresh lemon juice)
- Melt butter in a medium sauce pan over medium heat.
- Add the sugar, berries, egg, and salt. Heat until all the sugar has dissolved and all the berries have broken down. Stirring constantly.
- Cook at a low simmer (medium heat) for 10 minutes or until the mixture has thickened.
- Stir in the Lemoncino.
- Press the mixture through a coarse strainer sitting over a large bowl. Try to press out as much of the juice you can from the pulp and seeds of the berries.
- Pour mixture into a jar or container with a lid. Allow to cool on the counter for a few hours before covering and storing in the refrigerator. Curd will thicken as it cools.
- Keeps for about a month if kept cold.