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Ingredients15 m servings 140
Original recipe yields 12 servings
- 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.
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Per Serving: 140 calories; 8.1 16.2 1.6 118 69 Full nutrition
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