Raspberry lemon curd is like a vibrant, summery raspberry lemonade in a spreadable form. Add it to toast for a sweet and tart treat with tea, any time of the day; bake it into your next summer galette; transform ordinary lemon bars or pie by spreading it over a shortbread crust and popping it in the oven and once cool dusting with powdered sugar; or sandwich it between two cookies for an elevated dessert. The possible uses for raspberry lemon curd are really endless.
Its totally-natural electrifying color reminds me of the shocking pink crayon, which was always my favorite as a child. Raspberry lemon curd will add a pop of pink and a punchy pucker to any food in need of a boost.
- 2 cups raspberries
- 1 cup sugar
- ¼ cup lemon juice
- ¼ cup lemon zest
- 4 eggs
- ½ cup (1 stick) butter
- Powdered sugar
Add the raspberries to a medium or large pot and cook over medium-high, mashing continuously, until the berries begin to break down and release their juices, about 7-10 minutes. Transfer to a blender or food processor and puree until smooth. Strain in a mesh sieve and return the strained juice to the pan.
In a medium-sized bowl, combine the sugar, lemon juice and lemon zest. Add the eggs and mix thoroughly. Pour the entire mixture into the pan with the raspberries. Cook on medium-low for about 5 minutes until all of the ingredients are combined. Add the butter and stir constantly until it melts. Continue cooking for another 10-12 minutes until the mixture thickens.
Transfer to a clean jar and cover. The curd will keep for 3-4 weeks in the refrigerator, if it can last that long!