Raspberry Curd

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I decided that I wanted to try something new for breakfast and I decided to try making crepes. I wanted to make a delicious topping for the crepes and I realized I had a container of raspberries in the freezer! I decided to make some raspberry curd.

This raspberry curd is light and airy. It has a fantastic tangy yet sweet raspberry flavor. It is less thick than a lemon curd but it still holds it shape very nicely.  It is gluten free and can be put on just about anything from yogurt to pancakes. You could also use it as a filling in a cupcake or a glaze on top of a cake. It really is a very versatile topping.

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Raspberry Curd:

10oz Frozen Raspberries

6 ½ Tablespoons Unsalted Butter

10 Tablespoons Sugar

1 Tablespoon + 2 Teaspoons Lemon Juice

5 Egg Yolks

Pinch of Salt

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Melt the butter in a saucepan.

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Whisk in the remaining ingredients.

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Boil until the mixture thickens, approximately 7-10 minutes.

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Press through a fine mesh sieve.

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Mix the liquid until uniform.

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Put plastic directly over the top of the curd and refrigerate.

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Store in an airtight container in the refrigerator, it will stay good for approximately a month.

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