Lemon Curd

[onlypigsfly]

Comments

[a_boleyn]

I followed your lemon curd to your blog. It was that mesmerizing. :)

I go on food binges too though it's more that I have to make something and eat it just once and then I'm over it. I made raspberry curd cause I needed a challenge after making lemon, orange and lime curds. I thought the raspberry curd was extra tart but my taste tester loved it on the trimmings from the lemon cake that I made and even ate it straight from the spoon. I still have an almost full container so I know it lasts longer than a week. Maybe I can stir the one of the curds into my next batch of ice cream.

[onlypigsfly]

thank you, that's really sweet. (:

Raspberry curd? Now why haven't I heard of that? Sounds intriguing enough for me to try out! It will go really well with the color of chocolate. Hmm...

[a_boleyn]

My recipe is almost identical to yours (though I only use 1/3 cup of lemon juice) except I never bother whisking in the butter after the curd has thickened. I just cut it up into cubes and whisk everything together over a water bath. I don't really know the theory behind doing the butter later. The addition of a 6 oz container of raspberries was plenty to give it a lovely colour and taste. You could use blackberries as well.