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My raspberry curd is sweet, tart, and creamy-perfect for piping onto macarons!
If you loved my creamy lemon curd recipe, wait till you try this one! It starts out the same (with a little less lemon juice) but delicious raspberry syrup is streamed in at the end. It has a wonderful fruity flavor and a vibrant pastel pink color.
What you need:
RASPBERRIES
Fresh raspberries are cooked down and strained to create a bright red syrup that flavors and colors the curd. It’s added after the mixture has cooled. This is the best way to get a really vibrant curd-I’ve found that as soon as the bright red syrup is cooked, the color starts to fade. This one is a beautiful pastel pink that is a perfect match to my macaron shells.
SUGAR
Good old granulated sugar.
LEMON ZEST
I use a my favorite microplane to get every bit of zest from one lemon. I love how much flavor this bring!
CORN STARCH
This is what will make the mixture thick enough to pipe onto macarons or into the middle of a cake.
EGG YOLKS
This will also help thicken the curd and add richness.
LEMON JUICE
In this recipe, the lemon juice is reduced to account for the raspberry syrup that is added at the end. Only use freshly squeezed juice. It usually takes about 1-2 lemons.
BUTTER
Unsalted, room temperature butter sliced into 1/2 inch pieces. The butter is emulsified into the warm mixture by a food processor, creating an ultra creamy curd.
HOW TO MAKE THE RASPBERRY CURD:
In a small sauce pan, heat the raspberries on low heat. Press down with a spatula to break up the berries and release the juices. After 3-4 minutes, it should be very liquid and bubbling. Set aside to cool slightly, then press through a sieve (discard the seeds and pulp). You should have about 175 grams (or 1/4 c) of syrup.
In a separate sauce pan, mix the sugar and lemon zest. Whisk in the corn starch, followed by the egg yolks.
Pour in the lemon juice and whisk constantly over medium-low heat until the mixture thickens. After the mixture comes to a slow boil (big bubbles will slowly erupt on the surface) cook for one more minute, then turn off the heat. The curd should hold its shape for a moment before flowing together.
Transfer to a food processor and incorporate the butter piece by piece through the feed tube. Continue to process until the curd has cooled and is ultra creamy. Stream in the raspberry syrup and mix to combine.
Spoon the raspberry curd into a pastry bag or into bowl and cover with plastic wrap. Refrigerate overnight before enjoying!
Equipment
- food processor
Ingredients
- 175 grams fresh raspberries 1 pint
- 160 grams granulated sugar
- zest from 1 lemon
- 1 tablespoon corn starch
- 60 grams egg yolks from 4 eggs
- 57 grams lemon juice from 1-2 lemon
Instructions
- In a small sauce pan, cook the raspberries over low heat. Press down with a spatula to break up and release the juices. Cook 3-4 minutes, stirring often, until it becomes very liquid and rapidly boils.
- Set aside to cool slightly, then press through a sieve (discard the seeds and pulp). You should have about 175 grams (or 1/4 c) of syrup.
- In a separate sauce pan, mix the sugar and lemon zest.
- Whisk in the corn starch, followed by the egg yolks.
- Pour in the lemon juice and whisk constantly over medium-low heat until the mixture thickens. After the mixture comes to a slow boil (big bubbles will slowly erupt on the surface) cook for one more minute, then turn off the heat. The curd should hold its shape for a moment before flowing together.
- Transfer to a food processor and incorporate the butter piece by piece through the feed tube. Continue to process until the curd has cooled and is ultra creamy.
- Stream in the raspberry syrup and mix to combine.
- Spoon the raspberry curd into a pastry bag or into bowl and cover with plastic wrap. Refrigerate overnight before enjoying!
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