RASPBERRY CURD RECIPES

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RASPBERRY CURD RECIPE | ALLRECIPES



Raspberry Curd Recipe | Allrecipes image

This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.

Provided by Yoly

Categories     Fruit Filling Recipes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 7

6 tablespoons butter
2 (6 ounce) containers fresh raspberries
6 egg yolks, beaten
¾ cup white sugar
2 tablespoons lemon juice
¼ teaspoon lemon zest
⅛ teaspoon salt

Steps:

  • Melt butter in a saucepan over medium-low heat.
  • Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
  • Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Nutrition Facts : Calories 139.5 calories, CarbohydrateContent 16.1 g, CholesterolContent 117.7 mg, FatContent 8.1 g, FiberContent 1.9 g, ProteinContent 1.6 g, SaturatedFatContent 4.4 g, SodiumContent 69.1 mg, SugarContent 13.9 g

LEMON CURD RECIPES | BBC GOOD FOOD



Lemon curd recipes | BBC Good Food image

Whip up a pot of luscious lemon curd with our easy recipe, then make one of our favourite citrussy sweet treats. Try a fruity sponge, a rich fool or trifle.

Provided by Good Food team

Number Of Ingredients 1

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RASPBERRY LEMON CAKE RECIPE: HOW TO MAKE IT
Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.—Shirley Warren, Thiensville, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Desserts
Calories 792 calories per serving
  • For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
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RASPBERRY LEMON CAKE RECIPE: HOW TO MAKE IT
Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.—Shirley Warren, Thiensville, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 35 minutes
Category Desserts
Calories 792 calories per serving
  • For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
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RASPBERRY ICED TEA RECIPE: HOW TO MAKE IT
One sip and you'll likely agree that this is the best flavored tea you've ever tasted. —Chris Wilson, Sellersville, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Calories 87 calories per serving
  • In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.
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LEMON CURD MARBLED CHEESECAKE RECIPE RECIPE | EP…
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
From epicurious.com
Reviews 3.9
Total Time 8 hr (includes chilling)
  • Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
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From foodnetwork.com
Reviews 4.8
Total Time 2 hours 15 minutes
Category dessert
  • Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
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