Add a pot of water with about 1-2 inches of water on the stove and bring to a low boil.
In a large bowl, add your egg and yolks, lemon zest, raspberries, sugar, salt and stir.
300 g Raspberries | 1 large Egg | 2 large Egg Yolks | ½ med Lemon, zested | 100 g Granulated sugar | pinch Sea salt
Place the bowl over the water and stir frequently.
If you are using frozen raspberries, the curd will take a little bit longer to cook especially over a double boiler. It should take about 20 minutes for the mixture to thicken and reach 170°F which is where the eggs are in a safe zone temperature wise.
Remove the bowl from the heat and add your butter.
5 tbsp Unsalted butter
Stir the butter into the curd until completely melted.
Pour the curd through a strainer into a bowl. The curd will be thick and take a few minutes of stirring and scraping the bottom of the strainer to get it all through. Discard the seeds in the strainer.
Either leave in the bowl or transfer to a jar. Place a layer of plastic wrap over the top right against the curd to prevent a film from forming.
Place in the refrigerator to chill for about 8 hours.
Curd will keep in the refrigerator for 7-10 days but will keep in the freezer for at least 6 months. Enjoy on pastries, toast, or even ice cream.
