Fatsexythermo Easy Raspberry Curd
If you haven’t tried a raspberry curd you have been totally missing out. I love growing my own fruit and vegetables and I just so happen to have raspberries growing. Growing raspberries is easy (in my area) and the amount the canes yield is huge. I get way more raspberries each year than strawberries and they continue to produce for long periods of time.
Raspberry curd is delicious on a scone, a slice of toast, as a pie shell filler, or even with ice cream. This recipe is just ridiculously easy and I hope you love it as much as I do.
I hope you enjoy. Don’t forget to pin me so you can find me easily later.
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- 1/2 cup unsalted butter
- 4 cups fresh raspberries (or 12 ounces frozen)
- 5 large eggs beaten
- 3/4 cup sugar
- Pinch salt
- 2 tbsp lemon juice
- Melt butter add all ingredients except lemon juice, mashing raspberries, and stirring, until thick. Approximately 10 minutes
- Pour through a strainer, discard solids
- Cool, stir in lemon.
- Store in sterilized jar.
- Keeps 1 month.