Stir the raspberries, sugar, and lemon juice over medium heat.
1
Crush the berries with a potato masher.
2
Stir continuously. Add the whisked eggs.
3
Make sure the eggs are cooked to at least 160 F.
4
Add the butter and keep stirring.
5
Coat the back of a spoon to see if the curd is done.
6
Pour the curd through a strainer to remove the seeds.
7
Push the liquid through and leave the seeds behind.
8
Delicious raspberry curd!
9
Find this recipe and more at www.abakershouse.com
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.