Make raspberry curd from scratch. It's easy to do and makes a deliciously tart and sweet buttery curd.
– 265 g frozen raspberries 2 1/2 cup– zest of 2 lemon– 60 g freshly squeezed lemon juice 1/4 cup– 190 g granulated sugar 3/4 cups plus 2 tablespoon– 3 large egg– 85 g softened butter 6 tablespoon– 1 tablespoon tapioca starch or cornstarch for a thicker curd (use when baking into a pie or bars)
Prepare two bowls: one with butter and one with a fine mesh sieve. In a small pot, combine frozen raspberries, zest, and lemon juice.
STEP 1 .
Let the raspberries soften and burst on medium to low heat until mostly liquid. Scraping the sieve bottom,
press the raspberry mix through the fine mesh sieve to remove seeds and zest. Use ¾ cup raspberry lemon juice. Discard the seeds, rinse and dry the sieve,
And place it over the butter bowl. Return raspberry juice to pot and stir in sugar. Wait if the mix is hot—it should have cooled greatly.
Return the pot to the stove and whisk the eggs (and starch if using) at medium heat until the curd is thick at the bottom and covers the back of a wooden spoon or rubber spatula
Press the curd through the sieve and scrape the bottom to get as much as possible. Stir the curd and butter until the butter melts and the curd is shiny and smooth.
Store in a mason jar in the fridge after chilling. Chilling makes curd tarter and stronger.