Raspberry Curd

I recently made some raspberry ripple blondies- normal blondies, with raspberry purée swirled through (I intend to post the recipe for this soon). They were an improvised recipe, so I was playing around with quantities. I ended up leaving out about half the raspberry puree I made, so decided to turn the rest into some raspberry curd, something I have been intending on trying making for a while.

The method is simple, and is almost identical to this pineapple curd recipe:

175g raspberries (I used frozen ones)

Juice of 2 lemons

200g sugar
100g butter, cut into cubes
3 eggs and 1 egg yolk

Mash the raspberries with a fork (or quickly blitz in a processor or blender). Push through a sieve to remove pips. In a heatproof bowl, mix the raspberry puree, sugar and butter, and sit over a pan of lightly simmering water. Give it a stir to help melt the butter and dissolve the sugar. While this is happening beat together the eggs and yolks. Once the butter has melted and the sugar dissolved, whisk in the beaten egg mix. Keep whisking for about 10 minutes, until the curd mixture has thickened, and feels heavy on the whisk.

Pour into clean jam jars- this makes about two medium jam jars worth of curd.

 

Other than on toast, I would like to try this as a filling for a sponge, made with some ground almonds and lemon or orange zest. I think I would also like to make a raspberry equivalent of lemon bars with it too.