Summer’s well and truly here now guys – Kate’s even swapped the winter duvet for the summer one. And to celebrate let’s get cooking up some pink lemonade curd. Zesty lemons and tangy raspberries come together to create something a little bit special. And it’s totally do-able for anyone.
Yes, even you!
This isn’t the first time we’ve made curd around here – remember the lime curd from a few months ago, which went into some incredible coconut lime cupcakes? Well, this raspberry and lemon curd is adapted from that trusty recipe, with the obvious fruit substitutions. And we’re going to be putting it to good use later in the week in some cute little shot glass desserts.
For now though, back to today’s recipe. If you’ve never made curd before, then don’t be scared. It’s just a fruity custard, without the flour, and as well as some raspberries and limes, you’re only going to need butter, sugar, and eggs. No food colouring needed – the raspberries give the curd all the gorgeous natural colourings it needs ❤️
I used frozen raspberries rather than fresh for my pink lemonade curd, but you can use either. There’s something super convenient about frozen raspberries though, right? Make sure you put them through a sieve before adding to the bowl with the rest of the ingredients, or you’re going to end up with a whole bunch of unwanted seeds in there.
Once you’ve added the eggs, make sure to thicken the curd for long enough. It’s going to need about 20-25 minutes, with some occasional stirring, to get thick enough for spreading. It will thicken up a little more once it’s cooled, but if you come to use it and it’s not quite thick enough, then you can always pop it in a saucepan and reduce it down a little more later on. Simmer, don’t boil, and make sure to stir frequently so as not to burn the bottom.
- 200g (1 cup) caster sugar (US granulated sugar)
- 115g (1/2 cup) unsalted butter, cubed
- Zest & juice of 4 medium lemons
- 125g (1 cup) fresh or frozen raspberries, pureed and strained
- 2 large eggs + 1 egg yolk
- Place the sugar, unsalted butter, lemon juice, lemon zest, and pureed raspberries into a medium sized bowl, and place over the top of a pan of simmering water (on a medium-high heat). Stir occasionally, until the sugar has completely dissolved and the butter has melted. Remove the bowl from the heat and leave to cool slightly for a minute or two.
- Beat the eggs and egg yolk in a jug or small bowl, and then spoon two or three tablespoons of the warm raspberry lemon mixture into the eggs, stirring immediately. This will help to warm the eggs up slightly, so they are less likely to cook when poured into the rest of the curd.
- Place the raspberry lemon bowl back onto the top of the saucepan, and put back on a medium-high heat. Add the eggs in to the bowl slowly, stirring as you go. Keep stirring the mixture frequently whilst cooking the curd over a medium-high heat (the water in the saucepan below should be simmering, but not boiling), until the curd is thick enough to coat the back of a spoon (see notes below). This should take 20 to 25 minutes. It will thicken up a little more as it cools, so don't be alarmed if it doesn't feel as thick as shop-bought curd at this stage.
- Once the curd has thickened, remove it from the heat and leave to cool for 5 to 10 minutes in the bowl. You can pass the curd through a sieve if you like, which will remove most of the lemon zest, and any little bits of egg white that didn't quite incorporate with the curd.
- Once cooled enough, spoon into a jar, cover well, and pop straight in the fridge. This recipe will make approximately 350ml (1½ cups) of raspberry lemon curd.
- Coating the back of a spoon is a test to check when egg-based custards and curds are cooked. You can do this by coating the back of a wooden or metal spoon in the curd - if you can run your finger through the middle of the curd on the spoon and a clear path is left (i.e. the curd doesn't run back into the line you've just made), then it is ready.
- The raspberry lemon curd will stay fresh for 1 to 2 weeks if stored in an airtight jar or container in the fridge. The curd will also freeze well for 6 months or so - place in a plastic airtight container (with some excess room for the curd to expand). Defrost in the fridge overnight.