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Raspberry curd

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Raspberry curd

"I would really appreciate a recipe for raspberry curd," writes Liz Alexander, from Burghfield Common, Berkshire. "I have seen it occasionally in farm shops but I have been unable to pin down a method." Again, Sue Lawrence came up trumps with this lovely preserve, adapted from her Book of Baking (Headline; £20). "I use the microwave method for cooking curd," says Sue, "but you can easily do it over a pan of simmering water, stirring until thick."

  • Vegetarian
Preparation time:
10 minutes
Cooking time:
10-20 mintues, plus cooling
Total time:
20-30 minutes, plus cooling 30 minutes
Makes:
 Makes 2 x 350g jars

Ingredients

  • 175g raspberries
  • 100g butter
  • 200g granulated sugar
  • Finely grated zest of 1 lemon
  • 150ml freshly squeezed lemon juice (about 4 lemons)
  • 3 large eggs, lightly beaten

Method

  1. Purèe the raspberries in a food processor then set aside.
  2. Place the butter, sugar, lemon zest and juice in a microwaveable bowl and microwave, uncovered, on high, for 4-5 minutes, stirring once, until the butter is melted and the sugar is dissolved. If you don't have a microwave, put the ingredients in a bowl and place over a pan of simmering water. Stir over a gentle heat until smooth; this will take about 5 minutes. Either way, let the mixture cool a little.
  3. Put a sieve over the butter and sugar mixture. Put the eggs and raspberry purèe into the sieve and push through into the bowl. Stir well. Return to the microwave and cook for 5-6 minutes or until the curd begins to thicken, removing every minute and whisking madly to prevent scrambling. It should have the consistency of lightly whipped cream (it will firm up on cooling). If you don't have a microwave, put the bowl again over the pan of simmering water and stir over a gentle heat for about 15 minutes or until the curd reaches the consistency of lightly whipped cream.
  4. Spoon the curd into two warm, sterilised, 350g jars. (To sterilise jars, wash in hot, soapy water, rinse, then dry in a low oven; alternatively, put through a dishwasher cycle, then dry in a high microwave for 1½ minutes.) You might have a little curd leftover for your morning toast. Cover the jars when cold and refrigerate for up to four weeks. Serve the curd with freshly baked scones or hot crumpets.

Comments and images

Average user rating 2 stars out of 5

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loopi320

loopi320 26 July 2009 14:57

i tried this one and doubled the ammount of raspberries too but i thought there was a bit too much lemon juice and made it a bit too sharp! think next time i will try less lemon!

elfwyn

elfwyn 04 June 2009 15:50

I have bought raspberry curd from a local farm shop and my friends and I liked it for breakfast, so when I couldn't find it recently I decided to make my own and used this recipe. It seemed rather bland so I doubled the quantity of raspberries and that worked. Everyone loved the fresh sharp taste and two big jars didn't last long! Microwave cooking made it very easy and I'm about to make another batch.

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2 stars out of 5

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This recipe was first published on Waitrose.com in July 2005