Raspberry curd

Silky and pastel pink, this curd is beautiful to serve with pancakes, layered in desserts, served with berries, or eaten just like it is. And spread on or inside a cake, it makes a great cream. 

Ingredients

2 eggs
2 egg yolks
120 g golden caster sugar
40 ml lemon juice
1 zest of a lemon
200 g raspberries
pinch of sea salt
150 g butter in pieces

Prepare

Blend and sieve the raspberries. Put lemon juice, zest, and raspberry puree in a bowl together with the eggs, egg yolks, and sugar. Put about 5 cm of water into a pot and boil. Put a heat-proof bowl on top of the pot (or use a double boiler). Do not let the water touch the bowl; lower the heat to medium-high. Whisk with a hand whisk for about 3-5 minutes until sugar melts. Continue whisking and add butter piece by piece (3 small at a time) and let it melt, whisking all the time. When done, continue to whisk until it is pale and thick. Dip a wooden spoon in, turn around, and run a finger down the middle. If the line stays, it is ready. Pour into hot, sterilized jars. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s