Raspberry Curd

Name: Raspberry Curd
Ingredients: 1 cup sugar; 1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice; 8 large egg yolks (egg whites reserved for another use); 1/4 teaspoon coarse salt; 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces; 1 cup raspberries

6 ingredients

1 steps

Ingredients

1 cup sugar
1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
1 cup raspberries

Directions

1

{"0":"1) In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.","2":"2)Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).","4":"3) Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container, up to 2 weeks.)","6":"4)In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry","7":"puree into cooled curd."}