How To Make Organic Raspberry Curd

Photo: BigFatBaker

Ingredients

6 tablespoons organic unsalted butter, at room temperature

10 ounces bag frozen organic raspberries (thawed) – or fresh if you can find them!

4 large egg yolks, lightly beaten

3/4 cup sugar

of salt

Preparation

Make sure the raspberries have thawed completely. Slightly mash with a fork. Press the raspberries through a strainer to separate the seeds. I ended up with about 1 cup of organic raspberry juice.

Using your electric mixer beat together the butter and sugar. Slowly pour in the egg yolks, and mix until everything is combined.

Add in the fresh raspberry juice, and salt. Mix together then pour into a small saucepan.

Set the burner temperature to low, and melt the butter.

Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring. Cook for 10-15 minutes, or until the temperature has reached 170º F.

Once the mixture is fully cooked, remove from heat and continue to stir for about 5 minutes while the curd cools. Once the curd has cooled, fill your desired containers and cool.