EASY

RaspberryCurd

oh so pink

and pretty!

GET STARTED

Add the raspberries, sugar, and lemon juice to a saucepan.

STIR

stir as the sugar dissolves and the berries soften.

ADD THE EGGS

The eggs are the main thickener in raspberry curd. Cook the eggs until at least 160 F.

KEEP STIRRING!

Continue stirring as the eggs cook and the mixture thickens.

ADD THE BUTTER

Butter provides a silky, smooth texture for your curd.

STRAIN THE CURD

Straining removes the seeds and any lump in your raspberry curd.

STRAIN THE CURD

Stirring with a small spatula helps push the mixture through the strainer.

ENJOY!

Raspberry curd is wonderful with scones, on toast, atop ice cream or yogurt, or as filling in cakes.

Holly Baker

Find this idea and many more on Holly's site,  A Baker's House. www.abakershouse.com