Makes: 50 macarons or (1) 9 inch pie
- 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
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!