Raspberry Curd

Made from scratch, this raspberry curd is pleasantly tangy, sweet and fruity and can be used on scones, crepes, or as a filling for layered cakes, éclairs or tartlets or just eat it with a spoon, straight from the jar. I have added a few tablespoons of freshly squeezed lemon juice to the recipe as you need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick curd. Without that, the curd will be runny. Leftover raspberry curd stays fresh in the refrigerator, covered tightly, up to 2 weeks.


265 g Frozen raspberries, thawed 190 g Erythritol 3 tbsp Freshly squeezed lemon juice 4 Egg yolks 1/8 tsp Sea salt 90 g Unsalted butter, diced and softened

Place the thawed raspberries into a food processor or blender and process until smooth. Strain the raspberry purée and discard the solids.
Fill the bottom pot of a double boiler with 3-4" of water and turn heat to high. Bring the water to a boil, then reduce to a simmer. Alternatively, use a pot with a heatproof bowl on top instead of a double boiler.
Combine the raspberry purée, erythritol or sugar, lemon juice, egg yolks and salt in the top pot of the double boiler. Whisk continuously as the mixture cooks, so the eggs don't cook or curdle. Continue whisking the mixture until the mixture is thick and covers the back of a wooden spoon or rubber spatula, about 15 minutes. The mixture should reach 74C/165F if you want to measure it with a thermometer.
Remove from the heat and add softened butter, one piece at a time, stirring until smooth. Cover the curd with a piece of plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill the curd in the fridge for at least 2 hours before using. The curd will thicken even more after chilling.