RASPBERRY CURD
I guarantee that you'll be returning to the fridge throughout the day for a cheeky spoonful of this curd. Slather it on a slice of cake or gift a jar to a friend; either way, you'll be happy this recipe makes a little extra. When making curd, measure everything beforehand and have it at the ready. Using a double boiler is an insurance policy to prevent scrambling the eggs, and continual whisking is a must.
Provided by Odette Williams
Categories condiment
Time 20m
Yield Makes 2 1/4 cups; enough for 8 to 10 side servings
Number Of Ingredients 7
Steps:
- To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
- Place the raspberries in a resealable plastic bag or small bowl and crush them.
- Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
- Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
- Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
- Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
LUSCIOUS RASPBERRY CURD
Make and share this Luscious Raspberry Curd recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
- Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened-about 10 minutes.
- Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Cool to room temperature; the curd will continue to thicken as it cools.
- Stir in lemon juice, to taste.
- Refrigerate, covered, until ready to serve, or up to 1 month.
Nutrition Facts : Calories 1832.4, Fat 116.7, SaturatedFat 66.5, Cholesterol 1166.3, Sodium 58, Carbohydrate 191, Fiber 20.3, Sugar 164.3, Protein 18.2
RASPBERRY CURD
This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-low heat.
- Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
- Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g
RASPBERRY LIME CURD
Categories Fruit
Number Of Ingredients 7
Steps:
- 1. Press raspberries through a fine sieve to extract all the pulp. Set aside. 2. In a medium sized bowl, use an electric mixer to cream together zest, butter, and sugar. Incorporate eggs one at a time and mix until smooth. Add in raspberry pulp, lime juice and salt. Mixture will be curdled. Don't freak out! 2. Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes. Raspberry lime curd will come together and thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat. Strain through a fine sieve into a glass bowl and allow to cool. Refrigerate or freeze until you need it.
LEMON-RASPBERRY TRIFLE
This lemon-raspberry trifle is a great summer dessert to share at gatherings.
Provided by Suzie
Categories Trifles
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
- Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
- Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
- In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 48.3 g, Cholesterol 59.2 mg, Fat 10 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.8 g, Sodium 198.3 mg, Sugar 34.8 g
RASPBERRY-LEMON TRIFLE
Categories Dairy Fruit Dessert Raspberry Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 15
Steps:
- For syrup:
- Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
- For curd:
- Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
- For fruit and topping:
- Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
- Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
- Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
LEMON CURD & YOGURT FOOL
Treat yourself to a delightfully easy family dessert - ready in just five minutes
Provided by Good Food team
Categories Afternoon tea, Dessert, Supper, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
- Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Nutrition Facts : Calories 299 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.66 milligram of sodium
RASPBERRY CURD
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.
RASPBERRY AND LIME CUSTARD TART
Categories Milk/Cream Food Processor Egg Fruit Dessert Bake Raspberry Lime Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 15
Steps:
- Make shell:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
- On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
- Preheat oven to 400° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 250° F. and transfer pan to a baking sheet.
- Make custard:
- Whisk together custard ingredients.
- Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
- In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.
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