Raspberry Curd | RecipeYum
Raspberry curd is one recipe that’s a real treat. Zingy, sweet, and fruity – plus it’s so easy to make! It works wonderfully as a filling for Macarons, or as a base for a meringue tart.
There are very few recipes that I will make over and over again. Raspberry curd is one of them. It’s so zingy, delicious, and addictive!
I find that there’s a few strange things you viewed as a real treat when you were a kid. Aside from the usual chocolate and sweets, I had some strange ones. Carrots were a treat for me, particularly boiled and tossed in butter. Mashed potato was one too. My parents must have been psychological geniuses to get me to think about veggies like that, but I genuinely loved them.
Aside from those weirder things, berries were a huge one for me. Raspberries, Blueberries, and strawberries; such perfection! I actually love them so much that I feel bad using them to cook. For me, you have to be very careful what you use them for, because they’re just so good on their own.
Raspberry curd, however, has won it’s right to use raspberries. It is just so delicious. Like lemon curd, it’s tart and has a good zing, but it has a wonderful sweetness too, all with that great raspberry flavour.
If you’re not crazy about cornflour (cornstarch), you can substitute it for arrowroot powder. Beware that it will thicken up the more you cook it. I made mine very thick for piping into macarons, but you can alter your cooking time depending on what you plan to use the curd for.
I used frozen Irish raspberries for this. I can’t recommend enough that you buy frozen fruit locally. You’ve probably read a little about the health scares involved with buying imported frozen fruit, so why not give the business to a safe, local source? Alternatively, you can use fresh raspberries – easy peasy! If you’re looking to up the baking level, I use this raspberry curd to make my Zingy & Sweet Raspberry Meringue Tart, which is (to be totally honest), the bomb. Give it a go!
- 300g frozen raspberries
- 110g caster sugar
- 2 tbsp corn flour (cornstarch)
- 2 tbsp lemon juice
- 2 tbsp water
- 2 egg yokes
- 1 tbsp salted butter
- Add the raspberries, caster sugar, lemon juice, water, to a saucepan over a medium heat. Stir to combine.
- Cook the fruit, allowing it to simmer, until it has completely broken down (approx 10 mins).
- Take off the heat and allow to sit until the fruit has cooled a bit (around 10 minutes). Be careful as the mixture will still be hot.
- Add the mixture to a food processor and blend for 10 seconds, or until smooth.
- Strain the mixture using a fine mesh sieve. Use a spatula or spoon to push through the fruit purée, and help the process along. This will remove the seeds.
- In a separate bowl, whisk together the egg yokes and corn flour until you have a loose paste.
- Whisk the egg yoke mixture into the puree, over a low/medium heat, and bring to a simmer, stirring constantly. Cook at a simmer for approx. one minute, or until the mixture thickens. It will thicken fast, so be careful here.
- Add the tablespoon of butter, and stir until it is melted and totally combined with the curd.
- Transfer the curd to a jar, seal tightly, and store in the fridge for atleast 2 hours before use.